Harvest Board Recipe
Like you've just come in from the garden - roasted brussels sprouts, roasted carrots, sautéed green beans, pepper hummus, tzatziki sauce, piri piri sauce, rustic grilled bread, grilled naan.
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Ingredients
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Roasted Vegetables
Sautéed Green Beans
Dips
Breads
Method
Roasted Vegetables
- 1
Prepare and Roast Brussels Sprouts
Preheat your oven to 200°C (400°F). Cut the Brussels sprouts in half and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and black pepper, and toss to coat. Roast in the preheated oven for 20-25 minutes, until they are golden brown and crispy on the edges.
- 2
Prepare and Roast Carrots
Peel and cut the carrots into sticks. On a separate baking sheet, toss the carrot sticks with 1 tablespoon of olive oil, salt, and black pepper. Place in the oven alongside the Brussels sprouts and roast for 20-25 minutes until tender and slightly caramelized.
Sautéed Green Beans
- 3
Cook Green Beans
While the vegetables are roasting, wash and trim the green beans. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the green beans, season with salt and black pepper, and sauté for about 5-7 minutes until bright green and tender-crisp.
Dips
- 4
Prepare Dips
In small bowls, serve the pepper hummus, tzatziki sauce, and piri piri sauce. You can either make these dips yourself or buy them pre-made.
Breads
- 5
Grill the Bread
Grill the rustic bread slices and naan on a grill or grill pan for about 2-3 minutes on each side until toasted and grill marks appear.