Tuesday, 30 October 2012

Roasted Asparagus, Peppers and Baby Carrots

I love to serve large bowls of roasted vegetables.In Springtime I use seasonal vegetables such as  asparagus, baby carrots and peppers. Tossed in avocado oil, a little honey, some garlic and with a few sprigs of thyme on top they are delicious.

I use New Zealnd Garlic for this . It's more expensive than the important garlic, but being fresh it's more flavoursome.


1 bunch of asparagus ( about 250 gm cut into thirds)
1 red and 1 yellow pepper ( deseeded and chopped into chunks )
200 gm  baby carrots cut into halves lengthwise
4 cloves of garlic ( peeled and halved)
3 tablespoons of avocado oil
1 teaspoon of honey
Salt and freshly ground black pepper to taste
A few sprigs of thyme


Put honey in a small microwave safe bowl and microwave for a few seconds till it melts.Mix into the oil.
Stir the oil through the vegetables. Season with salt and pepper and  arrange them in one layer in a  baking dish. Scatter a few sprigs of thyme over the top.
Bake for about 30 mins at 200C until the vegetables are tender and slightly carameliseed
Serve warm.or at room temperature


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