Roasted veggies

April 28, 2021

Roasted veggies | FireFly Barbecue

Roasted veggies


Chopping board





2 tablespoon Texas hot n spicy BBQ rub

3 large carrots

2 parsnips

1 potato

1 Butternut squash

1 red onion cut into 1/4

6 leaf purple chard

1 bulb garlic (broke up and left in skins)

3 thyme sprigs

50ml honey

150ml Rapeseed oil 


Cut veg into equal size chunks or wedges, add to bowl with broken up garlic and thyme. Add the rapeseed oil and Texas hot n spicy BBQ rub, then give it all a good mix to ensure a nice even coating.

Cook until the veg is tender with slightly charred edges, then drizzle with the honey.

Depending on size cook at 300f / 150c / gas mark 2 for approx. 90mins.

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