Meat-Free Monday? We've got the perfect dish.

Hearty Hassleback Roasted Veggies 



The nights are drawing in, and this hearty recipe from our friends at Minno Kitchen is the ultimate Autumn comfort food for a chilly, November night in. Enjoy!  

The recipe is vegan, and every bit as delicious as it sounds. Great as a simple supper, or as a side for a big roast dinner.

Not solely plant-based? Sprinkle with a soft goat's cheese and scatter some dried cranberries over. You could also add a cheeky chop or two. 



Love, Victoria x


Hasselback Root Vegetables with Black Kale, Lemon & Pecan Pesto

As the weather is turning & the leaves drop this recipe is a perfect nod to all things Autumnal – root veggies are sweet & satisfying & perfect for cosying up with. The recipe is vegan & delicious as is, great as a simple supper or would be lovely as a side for a big roast, but also easily added to if you are not solely plant-based – sprinkle with a soft goat’s cheese & some dried cranberries, or roast a nice big succulent pork chop or two in the same pan.

You might have some leftover pesto – if so, put it into a jar or airtight container & refrigerate. It’s gorgeous on pasta, tossed through cooked new potatoes or spread onto bread for a jazzy sandwich extra.

Served 2 as a main//3-4 as a side


For the Hasselback Veggies

2 Potatoes (King Edward or Maris Piper work nicely)

2 Carrots

2 Beetroot

1 Parsnip

A few sprigs of rosemary

A splash of oil (Olive or Rapeseed)

A sprinkle of sea salt


For the Pesto

A good handful of black kale (Cavelo Nero)

Zest of 1 lemon

2 garlic cloves, peeled

2 Handfuls of toasted pecans

Sea salt

About 200ml oil (olive or rapeseed)


What you need to do

Start by preheating your oven to 200 conventional/180 fan/as mark 6, then rinse & scrub if necessary, your vegetables. Cut each vegetable in half then, taking it in turns, lay each one between the handles of two wooden spoons & slice every 5mm along the length – the spoon handles will save you slicing all the way through. Place in a roasting tin, drizzle with a little oil & sprinkle with the sea salt. Roast in the oven for 1 hour or until crunchy on the outside & soft on the inside.

Whilst the veggies are in the oven you can make the pesto, you will need either a small processor, a stick blender or Nutribullet. Take the leaves off the stems of the kale & pop into a jug (if using a stick blender) or into the bowl of your processor – next add in the toasted pecans, peeled garlic cloves, lemon zest & a good sprinkle of sea salt. Add in the oil, I really like using rapeseed oil, the deep yellow colour & amazing earthy, nutty flavour work perfectly here. Whizz it all up until you have your required texture, mine is really smooth.

When the hasselback vegetables are ready, take them out of the oven, spoon over the pesto & serve.


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