Honey-Roasted Broccoli & winter vegetables with chargrilled Lamb Cutlets

Source: Coles Magazine

Serves: 4 - Prep 10 mins - Cooking 45 minutes

1/4 cup honey
1/4 cup olive oil
1 tbsp boiling water
1 tbsp red wine vinegar
1 bunch Dutch carrots, trimmed, scrubbed
4 small parsnips, peeled, halved
1 swede, peeled, cut into thin wedges
4 sprigs rosemary
375 g broccoli, cut into large florets
1/2 cup hazelnuts, toasted, coarsely chopped
Chargrilled French-trimmed Coles Australian Lamb Cutlets, to serve

  1. Preheat oven to 220ºC or 200ºC fan.
  2. Place the honey, oil, boiling water and vinegar in a small bowl and stir until the honey dissolves.
  3. Arrange the carrots, parsnip and swede, in a single layer, in a large roasting pan. Sprinkle with rosemary sprigs and drizzle over the honey mixture. Season and roast for 15 minutes.
  4. Add the broccoli and toss to coat in the honey mixture. Bake for a further 30 minutes or until the vegetables start to caramelise. Sprinkle with hazelnut. Serve with lamb.
Per serve: 701 cals * 51.3 g protein * 39.2 fat (8.2 sat fat) * 32g carbs * 10.5 g fibre 

Vic Lic

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