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five a day x
Roast x
 
No reviews
 
50min

A robustly flavoured salad, which goes well as a starter or a side dish. Roasted carrots are tossed with flaked almonds, dried cranberries, rocket and Danish blue cheese in a honey-cider vinegar dressing.

Recipe by: Morgan Nowicki

 
1hr5min

Made this vegetable casserole up myself because all these ingredients needed to be used up in my kitchen.

Recipe by: stefy

 
25min

I love roasting purple sprouting broccoli so that the edges get a bit crunchy and the stalks are still firm.

Recipe by: Diana

 
No reviews
 
1hr25min

A lovely apple vinaigrette makes the fresh beetroot, avocado and apples in this gorgeous salad come alive. This is a fun salad to serve guests arranged and layered on serving plates.

Recipe by: Barrett

 
1hr10min

Couscous is the national dish of Morocco, and this authentic-tasting version, with roasted vegetables and hot sauce, will transport you there.

Recipe by: Maggie Pannell

 
30min

Cauliflower is delicious roasted, especially with a bit of garlic and rosemary. This is an easy side, nice for when cauliflower is in season.

Recipe by: mrsnorris

 
No reviews
 
25min

I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper and minced garlic. A squeeze of lemon juice before serving seals the deal.

Recipe by: NERDYCHEESECAKE

 
No reviews
 
1hr15min

This dish has the perfect combination of vegetables. Butternut squash, carrots, sweet potato, swede, parsnips and turnips are tossed in a seasoned olive oil. They are then roasted to perfection. This dish goes particularly well with roasted meats. Why not try it at your next Sunday lunch or Christmas dinner?

Recipe by: Sean's Mommy

 
No reviews
 
55min

This is a delicious vegetable salad that's colourful as well as flavourful.

Recipe by: your mom

 
1hr

This is my mum's recipe. The Brussels sprouts should be brown with a bit of black on the outside when done.

Recipe by: JAQATAC

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