Preparation time: 10 minutes
Cook time: 25 minutes
- 50g hazelnuts, toasted and roughly chopped
- 500g Chantenay carrots
- 125g Brussel sprouts, trimmed
- 125g green beans
- 40g butter
What to do:
Preheat oven 200 degrees.
Place the hazelnuts onto a small baking tray and roast until golden.
Steam the Chantenay carrots, sprouts and green beans for roughly 10 mins until tender. Adding the green beans half the way through the cooking time.
Gently melt the butter in a frying pan.
Add the veg and hazelnuts and stir through.
Season to taste, then serve.