Oven-roasted green vegetables

Ingredients:

• 300g Brussel sprouts, ends removed and halved
• 300g green beans, trim the ends
• 1 head broccoli, cut into florets
• 1 bunch asparagus spears, white ends at bottom trimmed
• 5 baby fennel bulbs, cored and cut in half
• 1 onion, quartered
• 4 cloves of garlic, crushed
• 1 ½ Tbsp vinegar
• 1 Tbsp honey
• 3 Tbsp olive oil
• fresh basil
• fresh parsley
• salt and pepper

Method:

1. Pre-heat oven to 180 degrees Celsius.
2. Place Brussel sprouts, green beans, broccoli, asparagus, fennel, onion and garlic in a large bowl.
3. Whisk together vinegar, honey and oil.
4. Pour mixture over vegetables to coat. Spread vegetables evenly on a baking tray.
5. Season with salt and pepper.
6. Roast 20-25 minutes until vegetables are softened and caramelized, stirring hallway though cooking period.
7. Stir in fresh basil and parsley.

Serve hot with a glass of DUKE Sauvignon Blanc.