April 28, 2021
2 tablespoon Texas hot n spicy BBQ rub
3 large carrots
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
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.