Autumn Roast Veg with Satay Sauce

Roast autumn veg 1.jpg

I recently made this for my Fast Food series and it went down a treat!  If you wanted to keep this vegan then leave out the fish sauce and add another tablespoon of soya sauce.  It really vamps up a simple tray bake of seasonal veg and this sauce also goes well with roast chicken.  The chickpeas bulk the recipe up but you could swap them for soba noodles.

GF/DF

Serves 2

Ingredients:

350g butternut squash, cut into small chunks

100g Brussels sprouts, trimmed with outer leaves removed

200g broccoli, cut into small florets

1 leeks, thinly sliced

200g chickpeas

2 tsp sesame seeds

1 tsp nigella seeds

1 tsp ground coriander

handful fresh coriander leaves

5 tbsp sunflower oil

sea salt and black pepper

Satay sauce:

3 tbsp crunchy peanut butter

1 tsp honey

2 tsp grated ginger

1 tbsp fish sauce

Zest and juice of 1 lime

1 tbsp soya sauce

1/2 tsp grated garlic

Pinch of sea salt and black pepper

Preheat the oven to 200 degrees and line a baking tray with baking parchment.  Add in the squash, sprouts, broccoli florets and chopped leek.  Add the sunflower oil, ground coriander, sesame and nigella seeds and mix everything together.  Season with salt and pepper and place into the middle of the oven for about 20-25 minutes.  Mix everything together half way and remove once the veg is cooked through.  They should be crispy and golden when ready.  Once removed from oven toss in the chickpeas and fresh coriander. 

While the vegetables are roasting you can begin to make the sauce.  Add all of the ingredients for the sauce into a bowl and pour in about 4 tbsp of cold water to help loosen the peanut butter.  You may want to add more to depending on how drippy you want the sauce.  Taste to check the seasoning adding in more lime if needed.  Serve the veggie mix with the sauce drizzled over and a last squeeze of fresh lime and nigella seeds.  This makes for a great lunchbox recipe as the veg and sauce keep well for 2 days.

Nina Parker