Sage-Roasted Vegetables & Red-Veined Sorrel

Recipe by
Nico Rasile
Servings:
4
Prep Time
10
mins
Cooking TIme:
40
mins
Total Time:
50
mins
Difficulty:
*
*****

Ingredients

1 medium butternut squash

3 large carrots

3 red onions

2 fennel heads

10g sage cress

15g red-veined sorrel

10g fennel cress

10 ml olive oil

1 clove of garlic

Salt

Black pepper

Method

  1. Preheat oven to 180C
  2. Peel the carrots and butternut squash.
  3. Cut into large even-size chunks.
  4. Cut the red onions in to 1/8, leaving on the root so that it does fall apart.
  5. Cut the fennel into wedges.
  6. Line a tray with baking paper and place all the vegetables and garlic in the tray.
  7. Season with the olive oil, salt and black pepper. Pour 100ml of water in the tray, to help the veg to cook without burning.
  8. Cook vegetables for 20 minutes.
  9. After 20 minutes remove from the oven, sprinkle the sage all over and give the vegetables a good mix.
  10. Place back in the oven for a further 20 minutes or until the vegetables are cooked.
  11. Once cooked, add the red-veined sorrel, fennel and cress and mix well.

Serve as is or to accompany  meat or fish.

Minicrops ingredients used:

SALE

Micro Fennel

30g
£
2.50
2.50
In Stock
Out of Stock
Nico Rasile

Nico is a graduate of Royal Academy of Culinary Arts and has over 20 years experience working as a chef in some of London’s most prestigious restaurants including the Wolseley, Dinner by Heston, and Odette’s. Nico joined MiniCrops as Head of Food and Recipe Development because he is a champion of the ingredients he works with and passionate about sustainable food.

All Recipes by this chef