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Fragrant Roast Veg with Minted Bulgur and Swirled Yoghurt


Who knew roast veg could be so delicious and full of flavour!

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 0 mins
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  • 500 g butternut, peeled and diced (prepared weight)
  • 300 g (about 12) patty pan squash, halved
  • 130 g (about 14 spears) baby corn
  • 125 g (about 5) baby carrots, julienned
  • 250 g (about 8) peeled baby onions, halved root to tip
  • 10 ml (2 tsp) cumin seeds
  • 60 ml (1⁄4 cup) olive oil
  • 15 ml (1 Tbsp) butter
  • 2 ml (1⁄2 tsp) ground cinnamon
  • 5 ml (1 tsp) ground ginger
  • 7 ml (11⁄2 tsp) sea salt
  • 15 ml (1 Tbsp) runny honey

Place all the prepared vegetables in your largest baking dish – never mind if they’re a bit jumbled up, they might be too bulky to lie in a single layer. Then stand back and look – it’s like a dishful of sunshine. Quickly dry-roast the cumin seeds in a small pan until they pop, then crush – use a rolling pin or a pestle.

Heat the oil, butter, crushed cumin, cinnamon, ginger, salt and honey in a small saucepan until just melted together, then drizzle over the vegetables. Use your hands to toss everything together until shiny – if working ahead, you can cover and set the dish aside for an hour or two.

Bake, covered, at 200 °C for 30 minutes, then toss the vegetables around a bit and bake, uncovered, for a further 30–45 minutes until cooked and tender. (If dinner is delayed, they won’t mind being left to languish for a while in the switched-off oven.)