How to turn one tray of roast veg into three more meals

A little spice goes a long way

The bigger and better spinneysFOOD spice range is your ticket to a kitchen filled with irresistible hues and hums. And as you can see here, it’s in great company with roasted veggies – we reckon this is the beginning of something beautiful.

Start things off by making cumin and cinnamon roast vegetables. Then jazz them up in one of three ways:

The easy gratin

After adding the tomatoes, scatter with breadcrumbs, pumpkin seeds, grated parmesan and chopped herbs. Drizzle with oil and return to the oven until the topping is golden. Serve as a stand-alone main or on the side of baked fish or roast chicken.

Find more gratin recipes here.

The Middle Eastern twist

Roast the veggies then sprinkle with lemon zest, toasted pine nuts and lots of parsley and mint. Serve with steamed couscous and a dollop of yogurt flavoured with tahini.

Find more Middle Eastern-inspired recipes here.

The simple, hearty salad

Layer the roasted veg with spinach and finish with a whoosh of orange zest, some crumbled feta and a generous drizzle of honey.

Find more simple salad recipes here.


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