Mediterranean Winter Roast

Mediterranean Winter Roast

By: WellBeing Team

Plantein’s objective is to supply customers with meat-free options that are muchbetter for the world and muchbetter for you!

Ingredients

• 300g child carrots, whole or slicedup
• ¼ tsp Dijon mustard
• 600g white potatoes, peeled & chopped
• ¼ tsp Dijon mustard
• 1 little butternut squash pumpkin, peeled, seeded & cubed
• 250g Brussels sprouts, halved
• 250g purple Brussels sprouts, halved
• ½ cup olive oil
• 10 sage leaves
• 5 thyme sprigs
• 2 fresh rosemary sprigs
• Salt & pepper
• 2 cups milk of option
• 1 veggie broth cube

Method

• Preheat oven to 200°C. Line 2 big baking trays with parchment paper.
• In a big bowl, toss the veggies (except for the Brussels sprouts) with the olive oil, sage, thyme and rosemary. Season kindly with salt and pepper. Spread the veggies onto 1 of the prepared baking trays. Set aside.
• Remove the roasts from the productpackaging and location them onto one of the prepared trays. Set a timer for 45 minutes. Place both trays into the oven. After 30 mins, toss the veggies. At this point, stir in the Brussels sprouts. Cook the veggies for a evenmore 25 minutes or upuntil the veggies are tender and golden.
• Meanwhile, to prepare the gravy, include a splash of milk to a pan together with the cashew butter. On medium heat, whisk to liquify the cashew butter. Add the staying milk while whisking. Add the staying activeingredients. Bring to a simmer on low-medium for approx. 5 minutes.
• When prepared to serve, puttogether the roasts onto a serving plate surrounded by the tender veggies. Pour over the gravy.