Roasted Vegetables with Bee Pollen



  •  1 small sweet potato, peeled and cut into small chunks
  • 3 carrots, peeled and cut into chunks
  • 1 onion, peeled and quartered lengthways
  • 1 courgette, cut into chunks
  • 2 large tomatoes, halved
  • 1/4 small squash, peeled and cut into small chunks
  • 1 teaspoon pine nuts
    A handful of basil, roughly chopped
  • 1 teaspoon Roots & Wings Organic Bee Pollen
  • Drizzle Balsamic vinegar
  • Olive Oil
  • Salt and Pepper


Preheat oven to 180C/ 356F/ Gas 4

Place the sweet potato, carrots, onion, courgette, tomatoes and  into a roasting pan. Drizzle with olive oil and gently stir to make sure the vegetables are coated. Season with salt and pepper then roast for 20-25 minutes until the vegetables are soft. Check them occasionally and stir carefully to make sure they cook evenly but try not to break them up.

Remove from the oven and put into a serving bowl. Sprinkle over the pine nuts, basil and Bee Pollen. Drizzle with the balsamic vinegar. Check seasoning and serve.