Roasted winter vegetables like butternut squash, Brussels sprouts and baby rainbow carrots are roasted with coriander seeds and scattered with pomegranate. Delicious!
1kg butternut squash, peeled, deseeded and cut into chunks
200g Brussels sprouts, trimmed and halved
300g baby rainbow carrots, peeled and topped
1 yellow pepper, cut into wide strips
3 tbsp olive oil
2 tsp coriander seeds, toasted in a dry pan and lightly crushed in a pestle and mortar
salt and freshly ground black pepper
4 tbsp pomegranate seeds
a small handful of rocket leaves
1. Preheat the oven to 200C/180C fan/gas 6.
2. Toss the squash, sprouts, carrots and pepper with the olive oil, coriander seeds, salt and pepper. Spread out on two shallow, lined baking trays and roast for 40-45 minutes or until soft and charring at the edges.
3. Cool slightly and then transfer to a serving dish.
4. Drizzle with balsamic glaze, scatter with pomegranate seeds and rocket leaves.
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Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe