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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


  1. Preheat oven to 220 degrees C. Drizzle a large pan with oil and place in oven.
  2. Add jackfruit, sweet potato, carrot, onion and into a large bowl.
  3. In a separate bowl or jug, mix together honey, dijon mustard, olive oil, curry powder, paprika and salt and pepper.
  4. Pour dressing over dry ingredients and toss together to combine and fully coat all the veggies.
  5. 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.
  6. Remove from the oven and immediately garnish with fresh chopped parsley.

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