Roasted green vegetables
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This versatile roasted green veg recipe can be used as a blueprint throughout the seasons.
Ingredients
- broccoli: 100²µ/3½´Ç³ú tenderstem broccoli, larger spears halved lengthways
- leek: 1 leek, cleaned, split lengthways and sliced into 3
- courgette: 1 courgette, cut into 2cm/¾in chunks
- runner beans: 100²µ/3½´Ç³ú runner beans, trimmed and cut into 3
- olive oil: 1 tbsp extra virgin olive oil
- chilli: ½–1 tsp chilli flakes
- lemon: 1 lemon, zest only
- kale: 75²µ/2½´Ç³ú kale, stems removed
- black pepper: salt and freshly ground black pepper
Method
Preheat your oven to 200C/180C fan/Gas 6. Spread the broccoli, leek, courgette and runner beans onto a large baking tray or split between two. Toss with the oil, chilli flakes, lemon zest, salt and pepper.
Roast for 12 minutes. Add the kale, toss again and return to the oven for a further 8 minutes.
Recipe tips
This is a really versatile recipe which you can adapt to suit the seasons, just keep total weights roughly the same. This is an early autumn mix of green veg – in summer you could go for French beans, fennel and spring onions; in winter Brussels sprouts, purple sprouting broccoli and chicory would work well; in spring asparagus, samphire and broccoli would be a great combination.
You can prep a batch of this at the start of the week, then keep in a sealed container in the fridge for 3 days, to easily add greens to your meals.
