Cook For Life

Two great roasted vegetable ideas to try; Sweet potato & veggie wedges with dips, possibly more child friendly and Dukkah-Crusted Squash Wedges

Sweet Potato and Vegetable Wedges with dips ( Serves 4 people)

You will need:
4 carrots
1 sweet potato/potato
2 parsnips
Olive oil
Salt & pepper

Equipment:
Chopping board, knife, roasting tin, large saucepan

To Make:
 Preheat oven to 200C/400C/Gas 6
 Wash, scrub & Chop the vegetables into wedges (Adult help please)
 Place into saucepan of water, just enough to ¾ cover the vegetables & bring to the boil (Adult help please)
 Simmer for 5 minutes
 Drain the vegetables
 Put into roasting tin
 Drizzle olive oil over all the vegetables
 Season with salt & pepper
 Roast in oven for about 30 minutes (Adult help please)
Tasty Dips
BBQ Sauce: In a small bowl mix together 2 tablespoons soy sauce, ½ teaspoon brown sugar or honey, 1 tablespoon tomato ketchup

Garlic & Lemon Mayonnaise: In a small bowl mix together 2 tablespoons of mayonnaise with ½ clove of garlic chopped finely & the grated rind of one lemon. Add salt & pepper to season

Cream Cheese & herbs: In a small bowl add ½ packet of cream cheese, ½ tablespoon milk, and 1 teaspoon of any fresh herbs you like, chopped

Dukkah-Crusted Squash Wedges
You Will Need:
• 50g blanched hazelnuts(to blanch - roast at 180C for 5 mins, then rub together in clean teatowel – to remove skin)
• 1 tbsp cumin seeds
• 2 tbsp sesame seeds
• 1 tablespoon coriander seeds
• 1 tbsp ground cumin
• ½ teaspoon flaked salt
• 1 large butternut squash
• 1 tbsp olive oil
To Make:
1. Heat oven to 200C/180C fan/gas 6.
2. Toast the hazelnuts in a frying pan over a medium heat until golden.
3. Add the coriander, cumin and sesame seeds, and toast for 1 min more. Set aside and leave to cool, then add the flaked salt and bash together using a pestle and mortar/hand blender
4. Peel the butternut squash, remove the seeds and slice into wedges.
5. Toss the wedges with the oil, then mix in the dukkah coating.
6. Spread in a single layer on a baking tray and cook for 30-40 mins, turning halfway through, until tender.
7. Sweet potato/regular potato wedges make a great alternative also