Golden Harvest
Earthy warmth. Golden edges. Natural goodness.
Sometimes the simplest ingredients create the most memorable meals.
This colourful roasted vegetable recipe combines sweet butternut, carrots, peppers and red onion with aromatic spices and olive oil. As the vegetables roast, their natural sweetness develops and their edges turn beautifully golden.
It’s an effortless side dish that brings colour, warmth and flavour to any table.
Recipe at a glance
- Preparation: 15 minutes
- Cooking: 35–45 minutes
- Serves: 4 people
- Difficulty: Easy
- Cooking method: Oven
Ingredients
- 500 g butternut squash, peeled and cubed
- 3 medium carrots, cut into chunks
- 2 red peppers, cut into pieces
- 1 red onion, cut into wedges
- 2 medium courgettes, sliced
- 3 tablespoons olive oil
- 2 teaspoons Golden Harvest seasoning, or a warm vegetable spice blend
- 1 teaspoon ground paprika
- ½ teaspoon turmeric, optional if already included in your blend
- Salt and black pepper, to taste
- Fresh thyme or rosemary, for garnish
- 1 tablespoon lemon juice, optional
Method
Step 1: Preheat the oven
Preheat your oven to 200°C. Prepare a large baking tray, lining it with baking paper if desired.
Step 2: Prepare the vegetables
Wash and cut the vegetables into similar-sized pieces so they cook more evenly. Place them in a large mixing bowl.
Step 3: Add the flavour
Drizzle the olive oil over the vegetables. Add the Golden Harvest seasoning, paprika, optional turmeric, salt and black pepper.
Toss until every piece is lightly coated.
Step 4: Arrange and roast
Spread the vegetables across the baking tray in a single layer. Avoid overcrowding the tray, as this can cause the vegetables to steam instead of roast.
Roast for 35–45 minutes, turning halfway through, until tender and golden at the edges.
Step 5: Finish and serve
Remove from the oven and add a squeeze of lemon juice if desired. Garnish with fresh thyme or rosemary and serve warm.
What to serve with it
These golden vegetables are delicious alongside:
- African Smoke Chicken
- Fiery Peri-Peri Chicken
- Grilled fish
- Roast beef or lamb
- Couscous or rice
- A fresh green salad
Chef’s tip
For extra caramelisation, make sure the vegetables are dry before seasoning and give them enough space on the tray. Add softer vegetables, such as courgettes, slightly later if you prefer them firmer.