Veggie roast!

I love roast dinners. Especially when it's cold, I always crave hot, crispy veggies to warm my stomach! Whatever the weather, roasted vegetables are easy to prepare, extremely filling and satisfying and can be used in so many ways!

-As a (small portion) starter/side dish to a main meal

-Part of your main meal which should consist of 50% vegetables 

-Leftovers for lunch

-A snack for when you're feeling peckish

Its also an easy way to get your 'five a day' of veg in!

Ingredients:

-Carrots

-Butternut squash

-Celery

-Leeks

-Sweet potato

-Red onion

-Herbs (ready to use) parsley, oregano and thyme

-Gluten free Couscous (or any other side such as quinoa for the carb conscious, rice, bulgar wheat, chickpeas, pasta...the list is endless!)

-Vegetable stock/salt/olive oil (optional)

Preparation: (preheat oven to 250F)

-Wash thoroughly and chop up the veggies as small or as chunky to your preference.

-Mix them together in a suitable oven dish and sprinkle the herbs over them.

(Optional) Drizzle/spray a bit of olive oil and a dash of salt on the top for that extra crisp.

-Cook for 15mins, mix/turn over the vegetables and cook for another 7-10mins.

-Whilst the vegetables are in the oven, cook the couscous with vegetable stock. Should take about 3-4mins. (I personally pour boiling water over couscous in a Pyrex glass dish)

Tip: If you're a bit lazy, supermarkets often sell frozen vegetables or fresh ones that already washed/cut up - less cost effective but an even quicker preparation process!

Serve and enjoy a quick, easy meal!

Fay xo