for 6 persons Ingredients

  • 250g baby carrots
  • 4 beetroot's, scrubbed and qaurtered
  • 1 medium sized butternut, sliced
  • 4 medium sweet potatoes, scrubbed and quartered
  • 60 ml (1/4 cup) Flora Gold
  • Handful of sage, chopped
  • 3 garlic cloves, chopped finely
  • 100g flaked almonds
  • Handful of thyme

Variations:

PREPARATION (FOR 6 PORTION)

for vegetable bake tray with garlic and almonds

  1. Preheat the oven to 220°C.

  2. Combine the Flora Gold, sage and garlic in a small bowl.

  3. Place the baby carrots, beetroot's, butternut and sweet potatoes on a large roasting pan. Season with salt and top with some of the Flora Gold mixture. Roast in the oven for 30 minutes.

  4. Dot with the rest of the Flora mixture and sprinkle the almonds over. Place it back to roast for a further 15 minutes or until golden brown. Serve with fresh thyme.

Dot with the rest of the Flora mixture and sprinkle the almonds over. Place it back to roast for a further 15 minutes or until golden brown. Serve with fresh thyme.

Tips: Dot with the rest of the Flora mixture and sprinkle the almonds over. Place it back to roast for a further 15 minutes or until golden brown. Serve with fresh thyme.