Sick of the same old weekend roast? (No me neither ???)
However, even seagulls are trying to get some of these new-fangled “superfoods” down our gullet (which if you ask me is just a re-brand of good old root veggies).
I do like the look of these rainbow roasts though, which includes the supposed superfood – Beetroot. Now, us gulls don’t usually stray far away from our favourite veg – chips – but with all the iron, folate, nitrates, betaine, and magnesium in the reddest of roots, I think I will give this Scampi with Rainbow Roasts a go as a weekend treat.
(I’ve even thrown in a handful of kale to make it exra
Scampi with Rainbow Roasts
1 pack Whitby Seafoods Whole Scampi
2 medium sized beetroots, scrubbed and quartered
1 medium sized sweet potato, peeled and sliced
1 large parsnip, peeled and cut into chunks
1 tbsp vegetable oil
1/2 tbsp runny honey
salt and freshly ground black pepper
knob of butter
1. Preheat the oven to 200 degrees.
2. Place beetroot, sweet potato and parsnip into a baking tray. Drizzle with oil and honey, and season to taste. Toss until all veggies well coated.Roast for 25 min turning the veg halfway through.
3. Place scampi on baking tray and cook according to instructions
4. Meanwhile steam or boil kale, and toss in butter once cooked and drained.
Serve with an optional sprinkling of parsley (if you happen to have some hanging about)