Preparation : 15 min. Cooking time : 30 min.

4

Ingredients

• 400g (14oz) new Potatoes - washed and cut into chunky slices
• 200g (7oz) small carrots - cut into 4 lengthwise
• 1 Fennel - cut lengthwise into 10
• 115g (4oz) small courgettes - cut chunky on the cross
• 175g (6oz) small leeks - topped tailed and cut chunky on the cross
• 115g (4oz) green beans - topped
• 3 tbsp olive oil
• 4 sprigs Rosemary

For the sauce

• 250ml (9fl oz) Alpro soya Original or Organic - sweetened or unsweetened
• 25g (1oz) fat spread
• 25g (1oz) plain flour
• seasoning
• 2 tsp wholegrain mustard

Preparation

1. Preheat the oven to 200°C/gas mark 6
2. Place the potatoes and carrots in a saucepan, pour on boiling water, add ¼ tsp salt, cover and bring to the boil and then simmer for 5 minutes.
3. Put the oil in a large roasting tray and heat in the oven for 3 minutes.
4. Drain the potatoes and carrots; add to the roasting tin along with all the other vegetables and rosemary, toss to coat in the oil.
5. Cook for 30 minutes, until all the vegetables are lightly browned, turning occasionally.
6. Make the sauce; place the spread, flour, mustard and Alpro soya Original/Organic into a medium pan, bring everything to the boil whisking all the time until the sauce thickens, season, turn the heat down and simmer for 1 minute.
7. Serve the roasted vegetables in a dish coated with the sauce.

Extra information

This is a colourful vegetable dish to serve either on its own or accompanied by roast chicken breast, tofu, or fish steak.  The vegetable flavours mingle together and the mustard sauce compliments the flavours.