Did you know that spring is the best time to enjoy fresh, local produce? As the weather warms up, fruits and vegetables reach their peak flavour, offering a wide variety of tastes and textures. Our upcoming Organic Fruit & Vegetable box is blooming with freshness of spring such as Organic Asparagus from Cambridge, Organic Baby Carrots from Canterbury and many more.
Enjoy the harmonious blend of flavours and the goodness of organic spring produce by trying our Roasted Spring Vegetable Medley with Honey Glaze recipe below. Bon appétit!
Ingredients:
- 1 bunch of baby carrors
- 1 bunch of asparagus
- 1 cup of baby tomatoes
- 1/2 head of cauliflower, cut into florets
- 1/2 head of broccoli, cut into florets
- 4-5 sprigs of fresh thyme
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon honey (optional)
- Fresh parsley, chopped, for garnish
Instructions:
- Preparation: Preheat your oven to 200°C. Wash and trim the baby carrots and asparagus. Place them on a baking sheet along with baby tomatoes, cauliflower florets, and broccoli florets. Scatter fresh thyme sprigs over the vegetables.
- Seasoning: Drizzle the vegetables and thyme with olive oil. Sprinkle with salt and pepper to taste. Toss gently to ensure all the vegetables are coated evenly with oil and seasonings.
- Roasting: Roast in the oven for 20-25 minutes or until the vegetables are tender and have a slight caramelised edge. The baby tomatoes should burst and become juicy, adding a burst of flavour to the medley.
- Honey Glaze (Optional): In the last 5 minutes of roasting, drizzle the honey over the vegetables for a delightful glaze. Toss gently to coat the vegetables in the honey glaze. Be careful not to burn the honey; it should just lightly caramelise.
- Finishing Touch: Remove the roasted vegetables from the oven. Discard thyme sprigs. Transfer the medley to a serving dish. Garnish with fresh parsley for a burst of colour and added freshness.
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