Ingredients
- 2 tins Jackfruit drained
- 2 cups sweet potatoes
- 3 large carrots, sliced into ½ inch thick chunks
- 1 onion, cut into chunks
- 1 chopped up head of broccoliFor glaze
- ¼ cup honey
- ¼ cup grainy dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1/4 tsp paprika
- Generous salt and pepper
Instructions
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Preheat oven to 220 degrees C. Drizzle a large pan with oil and place in oven.
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Add jackfruit, sweet potato, carrot, onion and into a large bowl.
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In a separate bowl or jug, mix together honey, dijon mustard, olive oil, curry powder, paprika and salt and pepper.
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Pour dressing over dry ingredients and toss together to combine and fully coat all the veggies.
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Remove pan from oven and place on safe surface. Gently place veggies in, careful not to spit oil. Sprinkle with salt and pepper. Bake for 25-35 minutes, rotating the pan, stirring vegetables halfway through to encourage even cooking. Y
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Remove from the oven and immediately garnish with fresh chopped parsley.