Spicy Roast Butternut

(guest appearances by Ottolenghi magic brussel sprouts and Smitten Kitchen garlic mushrooms)

Inspired by:

Spicy potatoes with tahini and soy - https://www.theguardian.com/food/2019/dec/21/yotam-ottolenghi-recipes-green-chilli-con-carne-spicy-potatoes-leftover-christmas-loaf or https://jonoandjules.com/2020/11/05/spicy-roast-potatoes-with-tahini-soy/  

https://bourbonbarrelfoods.com/

Butternut squash

Roasted with sesame oil, smoked salt and pepper, garlic, harissa; 400 - 25 ish

Sauce - miso, soy, mirin, rice vinegar, peanut butter

Roasted Harissa Baby Carrots

https://www.lucywaverman.com/recipes/ottolenghi-roast-carrots

Ingredients

• 2 tsp cumin seeds
• 2 tsp honey
• 2 tsp rose harissa
• 1½ tbsp unsalted butter, melted
• 1 tbsp olive oil
• salt, to taste
• 1¾ lb thin baby carrots (or regular carrots cut into long batons), peeled and stems trimmed
• ½ cup cilantro leaves, roughly chopped
• ½ cup pomegranate seeds (from ½ pomegranate)
• 2 tsp lemon juice

Method

Preheat the oven to 475 F.

Mix the cumin, honey, harissa, butter, oil and 3/4 tsp salt in a large bowl. Add the carrots, mix well, then spread out on a large parchment-lined baking sheet. You don’t want to overcrowd the carrots, so use two sheets if you need to.

Roast for 12-14 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool.

When ready to serve, mix the carrots with the cilantro, pomegranate seeds and lemon juice to serve.

Brussel sprouts with brown butter and black garlic

https://www.bbc.co.uk/food/recipes/brussels_sprouts_with_00057

450g/1lb Brussels sprouts, trimmed and cut in half lengthways 

1 tbsp olive oil

pinch caraway seeds

12 black garlic cloves, roughly chopped

2 tbsp fresh thyme leaves

30g/1oz unsalted butter

30g/1oz pumpkin seeds, toasted

1½ tsp lemon juice

1 tbsp tahini

salt

1. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. 
2. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy.
3. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste.
4. Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately