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Spring Vegetables with Bay Leaves

Ingredients
Preparation

Ingredients

675 g (1 1/2 lb) baby spring vegetables (carrots, radishes, tender stem broccoli, asparagus, spring onions)
3 Bay Leaves
15 g (1/2 oz) butter
1 tbs oil
50 g (2 oz) feta, crumbled
Schwartz Sea Salt and Black Pepper to season

Preparation

10 mins Prep Time 15 mins Cook Time

10 mins Prep Time

15 mins Cook Time

Pre-heat oven to 200°C, 400°F, Gas Mark 6.
Steam vegetables in water infused with Bay Leaves for 5 minutes.
Transfer to a roasting tray, toss in butter, oil and the Bay leaves. Season to taste, then roast in the oven for 10 minutes.
Sprinkle crumbled feta on top to serve.