Made this vegetable casserole up myself because all these ingredients needed to be used up in my kitchen.
I love roasting purple sprouting broccoli so that the edges get a bit crunchy and the stalks are still firm.
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.
Couscous is the national dish of Morocco, and this authentic-tasting version, with roasted vegetables and hot sauce, will transport you there.
Cauliflower is delicious roasted, especially with a bit of garlic and rosemary. This is an easy side, nice for when cauliflower is in season.
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?
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.
This is a delicious vegetable salad that's colourful as well as flavourful.
This is my mum's recipe. The Brussels sprouts should be brown with a bit of black on the outside when done.
Roasted asparagus, red pepper, mushrooms, tomato and lots of garlic are tossed with pasta and olive tapenade.