Roasted Squash and Carrots with Chestnuts and Sage

Roasted Squash and Carrots with Chestnuts and Sage

  • 550g carrots, trimmed, peeled and quartered lengthways
  • 650g peeled and deseeded butternut squash, cut into 2.5cm wedges
  • 2½ tbsp olive oil
  • 1 tbsp clear honey
  • 2 large garlic cloves, crushed
  • ½ heaped tsp cumin seeds
  • 1½ tbsp lemon juice
  • 150g peeled and cooked chestnuts, chopped
  • 5g sage leaves (about 18 leaves)
  • 20g butter, chopped
  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the carrots and squash in a large shallow roasting tin in a single layer.
  2. Mix together the oil, honey, garlic, cumin and lemon juice and pour over the veg. Season and toss to coat.
  3. Roast for 25 mins, stirring halfway. Add the chestnuts, sage leaves and butter. Roast for 10-15 mins or until the carrots are tender.

Recipe Tesco Real Food