Roasted diced roots and squash with croutons and cumin Seeds
- Details
- By Laurence Guy
- Preheat your oven to 170 degrees Celsius.
- Dice all of your roots to an even size before placing in a large baking tray.
- In a pan gently heat the butter and oil until the butter has melted before adding the cumin seeds, they add a lovely earthy flavour to complement the sweet roots. Stir the seeds in the butter for a few minutes before pouring over the diced roots.
- Season and mix well so that the diced roots are well coated before placing in the oven. After twenty minutes add the cubed bread to the tray and mix well to ensure it is covered in the butter and oil.
- Return the tray back to the oven for another ten minutes or until the roots are cooked and the bread is crisp.
