Slow-roasted beetroot and butternut with caramelised pumpkin seeds – Food & Home Magazine
Do you want to add a side to your weekend roast? Look no further than this delicious slow-roasted beetroot and butternut with caramelised pumpkin seeds.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 1kg beetroot, cleaned
- 60ml (¼ cup) olive oil
- 1 large butternut, sliced
- 30ml (2 tbsp) honey
- 30ml (2 tbsp) treacle sugar
- 100g pumpkin seeds
- 100g chevin
- 50g crimson microherbs
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