Why California? You ask…well…I asked Katherine to draw some roast veggies and when I got the sketch I had a good laugh and was inspired to revise the recipe with some more classic ‘California’ ingredients, and both Katherine and I grew up in California, so why not.

Roast vegetables are an easy simple way to use up what you have lying around, so, as always, improvise a bit!

  • 1 bunch broccoli
  • 4 carrots
  • 1 red onion
  • 4 cloves garlic
  • 1 orange
  • 1 teaspoon cumin seeds
  • 1 T olive oil
  • Drizzle of honey
  • Handful of pumpkin seeds

Heat your oven to 200C. Chop up the broccoli florets, then peel the stem of the broccoli and roughly chop.  Peel the carrots and cut in to ‘batons’. Put all the veg in to a baking dish.  In a separate bowl add the zest and juice of the orange, the chopped garlic and the olive oil, whisk together then pour over the veg and then sprinkle on the cumin seeds.  Stir everything up – I find mixing it all up with your hands quite satisfying, then put in the oven for 20 minutes.  Take this dish out and drizzle a bit of honey over everything then put back in the oven for another 15-20 minutes, or until the veg is just starting to get a bit if brown on the edges.  Take out the dish, sprinkle over the pumpkin seeds and enjoy…and I am pretty sure you won’t have any leftovers.