Cinnamon Honey Glazed Roasted Baby Butternut served with Roast Potatoes
Serving: 4
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Directions
- Preheat the oven to 180°C.
- Season the butternut and drizzle with the oil, cinnamon and honey.
- Bake for about 10 minutes.
- Add the baby beetroot and aubergine, and toss to combine.
- Continue to bake until golden, for a further 10 minutes.
- Drizzle with more honey and add the walnuts.
- Heat enough oil in a pot and gently fry the potatoes until golden.
- Serve the butternut mixture with the potatoes while still hot.
Ingredients
- 1 small butternut, cut into four wedges
- 200 g baby beetroot, halved
- 200 g baby aubergines, halved
- salt and freshly ground black pepper, to taste
- 45 ml (3 tbsp) olive oil
- 10 ml (2 tsp) ground cinnamon
- 60 ml (¼ cup) honey
- 300 g baby butternuts, sliced lengthways
- 50 g walnuts, toasted
- 5 potatoes, peeled, quartered and parboiled