Spring Vegetables With Bay Leaves
675 gram (1 1/2 pound) baby spring vegetables (carrots, radishes, tender stem broccoli, asparagus, spring onions)
15 gram (1/2 ounce) butter
1 tablespoons oil
50 gram (2 ounce) feta, crumbled
Schwartz Sea Salt and Black Pepper to season
- 1 Pre-heat oven to 200°C, 400°F, Gas Mark 6.
- 2 Steam vegetables in water infused with Bay Leaves for 5 minutes.
- 3 Transfer to a roasting tray, toss in butter, oil and the Bay leaves. Season to taste, then roast in the oven for 10 minutes.
- 4 Sprinkle crumbled feta on top to serve.