Roasted Baby Vegetable Salad
.jpg)
Description
Yummy vegetables !
Ingredients
At a glance
Difficulty
Easy
Course
Side dishes
Serves
4
- 175g/6oz baby carrots, scrubbed and halved
- 2tbsp olive oil
- 100g/4oz asparagus tips
- 100g/4oz baby courgettes, trimmed and halved
- 75g/3oz sugar snap peas
- 2tbsp orange juice
- 1 bag Bistro salad leaves (150g)
Methods/steps
Preheat the oven to 200°C, 400°F, gas 6.
Place the carrots in a medium roasting tin with the olive oil. Roast for 10 minutes.
Add the asparagus, courgettes and sugar snap peas and roast for a further 10 minutes or until the vegetables are tender.
Stir in the orange juice and season to taste with salt and pepper.
Allow to cool for 5 minutes.
Empty the salad leaves into a large bowl, add the roasted vegetables and toss well to mix.
Serve straight away.
Place the carrots in a medium roasting tin with the olive oil. Roast for 10 minutes.
Add the asparagus, courgettes and sugar snap peas and roast for a further 10 minutes or until the vegetables are tender.
Stir in the orange juice and season to taste with salt and pepper.
Allow to cool for 5 minutes.
Empty the salad leaves into a large bowl, add the roasted vegetables and toss well to mix.
Serve straight away.
Reviews
