Mediterranean Winter Roast

By: WellBeing Team

Plantein’s mission is to provide consumers with meat-free choices that are better for the planet and better for you!

Ingredients

300g baby carrots, whole or sliced
¼ tsp Dijon mustard
600g white potatoes, peeled & sliced
¼ tsp Dijon mustard
1 small 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 choice
1 vegetable broth cube

Method

Preheat oven to 200°C. Line 2 large baking trays with parchment paper.
In a large bowl, toss the vegetables (except for the Brussels sprouts) with the olive oil, sage, thyme and rosemary. Season generously with salt and pepper. Spread the vegetables onto 1 of the prepared baking trays. Set aside.
Remove the roasts from the packaging and place them onto one of the prepared trays. Set a timer for 45 mins. 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 further 25 mins or until the vegetables are tender and golden.

Meanwhile, to prepare the gravy, add
a splash of milk to a saucepan together with the cashew butter. On medium heat, whisk to dissolve the cashew butter. Add the remaining milk while whisking. Add the remaining ingredients. Bring to a simmer on low-medium for approx. 5 mins.

When ready to serve, assemble the roasts onto a serving platter surrounded by the tender veggies. Pour over the gravy.

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