Roasted veggies

April 28, 2021

Roasted veggies | FireFly Barbecue

Roasted veggies

Equipment-

Chopping board

Knife

Bowl

Tray

Ingredients-

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 

Method-

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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