Tuesday, 21 October 2014

RECIPE: Honey Roast Vegetables and Rice


Cooler weather and darker evenings call for comforting, seasonal dishes- warm and with delicious winter vegetables. My housemates seem to always been cooking with butternut squash and so I made sure to get one in for myself. If you're cooking for one, a squash can last for ages so you need to have plenty of recipes stocked up to make the most of it! 

If you hadn't already figured it out from previous recipes, I definitely have a sweet tooth- and just because this is dinner, doesn't mean it can't have a bit of added sweetness, right? I am a fan of honey drizzled on vegetables- it makes me think of family roast dinners with honey glazed parsnips (or maple syrup if you're my sister).

This was very much a "let's use up what's in" style dinner- as so many of mine are. This means it's completely adaptable and you can add in anything else you fancy. I don't really eat meat while I'm at university, but I reckon this would probably go well with some chicken or pork if you wanted to. 

To make one serving:

150g butternut squash, diced
1 medium carrot
Handful of cherry tomatoes
1tbsp olive oil
1tbsp honey
Pinch of herbes de provence
1 serving rice (63g dry)

Preheat the oven to 180°c. 
Cut the butternut squash into small cubes- you can leave the skin on, but I take it off. Use the sharpest knife you have- butternut squash can be very tough! Chop the carrot into similar sized pieces. Spread the vegetables over a baking tray or roasting tin and drizzle with the olive oil and honey, making sure everything is well coated. Sprinkle the herbs over. Put in the oven for 15-20 minutes.

While they cook, bring a pan of water to the boil. Try and time this so that it just comes to the boil as the 20 minutes is up. Add the rice to the pan and simmer for 10 minutes. I use boil in the bag rice because it's convenient- no measuring it, no draining and no ripped bags spilling rice all over the kitchen! As soon as you've added the rice, add the tomatoes to the vegetables in the oven and continue roasting for 10 minutes.

Take the rice off the heat, remove the vegetables from the oven and plate up!




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4 comments

  1. This looks delicious! I adore butternut squash too, but they're so damn hard to cut that it frequently puts me off and I settle for sweet potato instead! It's just the tastiest thing around this time of the year :) The honey is a lovely touch. Great recipe Jenny! x

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    1. I think this was the first time I actually bought a butternut squash- I do tend to stick to sweet potato for the same reason as you! But our knives were reasonably sharp for once so it was the right time to go for it haha. Thanks for your lovely comment! x

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  2. How delicious, I'm such a big fan of butternut squad! This is definitely a comforting dish, might have to try it out :)

    Rebecca Coco

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    1. Hope you like it if you try it out! :)

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