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Mustard & Herb Crust Vegie Roast

Recipe by Darren Simpson

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The perfect addition for a healthy and tasty meat free Sunday Roast. Rub with the rosemary and mint glaze provided in the pack and bake with your favourite veges for a roast that will have family and friends coming back for more!

Served with honey & rosemary roasted carrots and parsnips.

Serves 4

Ingredients

1 Vegie Delights Vegie Roast, cut into 8 slices
4 tbsp Dijon mustard
4 tbsp fresh bread crumbs
1 tbsp grated Parmesan
1 tsp fresh parsley, chopped
½ tsp fresh thyme, chopped
½ tsp fresh tarragon, chopped
Freshly ground black pepper
4 rosemary sprigs

Honey & Rosemary Roasted Carrots and Parsnips

6 small carrots, peeled
6 small parsnips, peeled
2 tbsp honey
2 tbsp rosemary, chopped
1 tbsp olive oil
Freshly ground black pepper

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Method

Mix carrots and parsnips with honey, rosemary and olive oil. Season with black pepper and roast in pre-heated oven at 180˚C for 6 – 8 min till golden and soft.
Mix the breadcrumbs with herbs and Parmesan. Season black pepper.
Brush each slice of Vegie Roast (on one side only) with mustard and sprinkle with the breadcrumb mix.
Cook slices in pre-heated oven at 180˚C for 8-10mins until golden brown.
Divide cooked carrots and parsnips onto 4 plates and top with crisp Vegie Roast slices and garnish with rosemary sprigs.

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Notes & Tips

TIP: Substitute with any other vegetable in season, like roast potatoes and pumpkin.

For more great recipe ideas and info go to www.vegiedelights.com.au

Find the Vegie Delights range in the chilled & frozen sections of your supermarket.

For more info, contact Sanitarium on 1800 673 392