Quick and Easy

Roast vegetables with warm lemony saffron butter

Everyone's favourite side dish get a delicious kick in this simple yet impressive recipe. Vegetables are roasted to perfection then served drizzled with a warm lemony saffron butter sauce
Roast vegetables with warm lemony saffron butter


Saffron butter


1.Preheat the oven to 185°C. Line a large roasting tray with baking paper and arrange the prepared carrots, eggplant pieces, onions and yams on it. Drizzle with olive oil and sprinkle with sea salt.
2.Roast for 15-20 minutes or until vegetables start to caramelise and become tender, tossing once or twice to ensure even cooking. Add the beans for the last 5 minutes of cooking.
3.While vegetables finish cooking, prepare the saffron butter (see recipe, below)
4.Arrange vegetables on a serving platter and drizzle with warm saffron butter.

Saffron butter

5.Combine the butter, caraway seeds and saffron in a small saucepan and heat until just melted and warm. Stir through the thyme and lemon juice.

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