Veggie Craze Recipe

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INGREDIENTS (SERVES 2)

  • 1/2 cup green beans

  • 2 cups brussels sprouts (cut in 2)

  • 3 sliced carrots

  • 2 sliced sweet potatoes

  • 1 diced eggplants (2 cm)

  • 1 diced zucchini (2 cm)

  • 1 diced red onion

  • 1 garlic clove

  • 1/2 cup chickpea

  • 1/2 cup red beans

  • 1 tbsp cumin powder

  • 1 tbsp curry powder

  • 1 tsp chili flakes (maybe too spicy for kids, avoid if you want)

  • 1 tbsp cashew nuts

  • 1 tbsp plain yogurt

  • 3 tbsp olive oil

  • 1 pinch salt (not suitable for babies < 12mo, avoid if possible)

  • 1 pinch pepper

METHOD

  1. Preheat oven 180° fan forced

  2. Cover oven tray with thin aluminum foil

  3. Spread evenly on oven tray brussel sprouts, carrots, sweet potato, eggplant, zucchini, green beans, and red onions

  4. Cover vegetables with olive oil

  5. Season well with salt, pepper, and cumin powder and then toss to combine

  6. Transfer tray to oven for 35 min

  7.  Remove tray from oven and add cashew nuts, chickpea, and red beans on top of roasted vegetables

  8. Transfer tray back to oven for 10 min

  9. Remove tray from oven, and top with sesame seeds

  10. Serve hot with plain yogurt on the side (feel free to add a pinch of curry)

Lunch, DinnerClio Jasmina PenseyresBake, Fried, Roast, Veggies, Yogurt, Cumin, Curry, Chickpea, Red Beans, Red onion, Carrots, Sweet Potato, Eggplant, Zucchini, Summer, Winter