Red Tractor vegetables roasted in the oven taste absolutely divine – especially when spiced up with the warming flavour of fragrant cumin. With melting cheese to finish them off, this is a healthy, satisfying meal.
Serves 4
- 4 tbsp olive oil
- 4 small Red Tractor parsnips, sliced in half lengthways
- 2 Red Tractor carrots, sliced
- 2 Red Tractor potatoes, cut into chunks
- 1 small Red Tractor swede, cut into chunks
- 2 Red Tractor red onions, sliced into wedges
- 1 Red Tractor courgette, thickly sliced
- 1 tsp cumin seeds
- Salt and freshly ground black pepper
- 12 Red Tractor cherry tomatoes
- 300g/11oz Red Tractor Somerset brie or Wensleydale cheese
- Basil leaves, to garnish
- Crusty bread, to serve
Preheat the oven to 200°C, 400°F, Gas 6.
Pour the olive oil into a large roasting tin. Put all the vegetables, apart from the tomatoes, into the tin and toss them to coat in the olive oil. Sprinkle with the cumin seeds, then season with salt and black pepper. Roast for 40-45 minutes, turning the vegetables over after 20 minutes.
Add the tomatoes, stirring them into the roast vegetables. Slice the Somerset brie into wedges and arrange on top. Roast for a further 2-3 minutes, then share between 4 plates and sprinkle with basil leaves. Serve with crusty bread.
Cook’s tip: When Red Tractor butternut squash is in season, use as an additional vegetable (peeled, deseeded and cut into chunks) or use it in place of the swede.