Festive Roast Vegetables with Dates and Pecan Nuts2016-12-01
- Servings : 4
- Prep Time : 15m
- Cook Time : 50m
- Ready In : 1:05 h
- 600g assorted roasting vegetables
- 250g baby potatoes
- 50g pecan nut halves, shelled
- 60g dates, Pitted and roughly chopped
- 7.5ml Robertsons Cinnamon
- 1 x KNORR Cook-in-Bag BBQ Flavour
- 15ml olive oil
- feta cheese
No need to preheat oven.
Place roasting vegetables, baby potatoes, pecan nuts, dates and cinnamon together with KNORR dry seasoning mixture into the cooking bag.
Very gently massage KNORR mixture into vegetables on a stable surface.
Add the olive oil and close bag at end with blue tie supplied. Place bag sideways in a cool oven dish, ensuring that the vegetables are evenly spaced.
Bake at 180°C for 50 minutes on the lowest shelf in the oven. Ensure that the grill is o at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
Cut the bag open and transfer to a serving dish with any sauce that is in the bag
Top with crumbled feta cheese and serve as a side dish with your roast.