Autumn veggie ovenroast with nuts, seeds & berries
This is hands down the best way to cook your locally sourced vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. Topping off this bowl with brown lentils, some roasted seeds, cashews, and cranberries make it a fast, healthy & everyday dish.
1 spring onion
nuts, seeds & berries mix
Oil, salt and pepper
Vegetables & herbs
Heat up the oven to 190°C. Chop the fennel, potato, carrot and onion into bite-size pieces. Mix with 2 tablespoons of olive oil, thyme, salt & pepper and put in the oven for 30min.
Boil 0.3L of water into the saucepan with a pinch of salt. Once cooking, add the jar of lentils. Bring to a low simmer and cook for 15 minutes until they are tender.
Once the lentils are tender and vegetables are nicely roasted, mix everything together with the jar of nuts, seeds & berries and give it a good stir.
Assemble the dish, season with pepper & salt, top off with finely cut spring onions and drizzle with some olive oil on top.
Enjoy this healthy & wholesome meal!