Vinarius Resident chef Sophie Hill shares a recipe for Spiced Vegetables

This is a really yummy, healthy and easy to make dish. I’ve cooked it in restaurants, for parties and for my family at home, and every last bit is mopped up with tasty bread. You can use any vegetables you like; root veg work particularly well. I’ve suggested a few here that I use myself.”

1 butternut squash, peeled and seeded
500g beetroot
1 head cauliflower
5 whole cloves garlic (don’t bother peeling)
3 large carrots
1 teaspoon of cumin seeds(crushed)
1 teaspoon coriander seeds (crushed)
Salt and pepper
Mint leaves and pomegranate seeds

Spiced Yoghurt
200ml Greek or natural yoghurt
½ tsp Sumac
Zest and juice of 1 lemon
1 tablespoon olive oil
Salt and pepper to taste
Serves 4

To begin, I boil the beetroot first (in salted water), as their cooking time is much longer than the rest of the vegetables, then cut them along with all the other veg into nice large bite-size pieces, and toss them in a roasting tray with 1 teaspoon of crushed cumin seeds and 1 teaspoon of crushed coriander seeds, a good glug of olive oil and season to taste with sea salt and pepper.
I roast in a hot (approx.200’c) oven, tossing occasionally, till tender and golden brown
Serve with roughly chopped mint leaves and pomegranate seeds, and an extra glug of good olive oil as well as dollops of lovely spiced yoghurt. This is a great side dish to grilled meat too, I love it with lamb especially.
Tip: For those with infants, reserve a handful of the vegetables to steam together and mash for a hearty meal.

Sophie is an accomplished chef, having worked with Theo Randall at The Intercontinental and at the iconic River Cafe. Her food is made with love and completely from scratch using beautiful, fresh ingredients. Follow Sophie on Instagram: @Sophie_downerhill.

Image courtesy of and © Sophie Hill