Less than 1 hr
Garlic Butter Prawns with
1 lb prawns, deveined
8 baby carrots (not baby cut carrots from a bag – actual baby carrots (see photo), scrubbed and left whole
1 medium parsnip, cut into rounds
1 small zucchini, cubed
1 medium fennel bulb, sliced
1 celery root, peeled and cubed
1 red pepper, sliced
1 red onion, cubed
½ c raw cashews
3 c fresh spinach
2 cloves fresh garlic, minced
1 tbsp butter
Salt & pepper
Drizzle of olive oil
Step by Step Instructions
Set oven to 375° and line two baking sheets with parchment paper. Prepare vegetables as noted above and place all the vegetables (except the minced garlic – that’s for the prawns) along with the cashews into a large bowl. Drizzle with olive oil and mix until all vegetables are well coated, then add garlic granules and salt and pepper to taste. Mix until seasoning is evenly distributed then pour the vegetables over the two baking sheets in a single layer. Place the vegetables into the oven for 35 – 45 minutes, until carrots are tender crisp when pricked with a fork.
When the vegetables are about 5 minutes from done, start the prawns. Melt the butter in a large heavy skillet and sauté the minced garlic for a minute or so, then add the prawns. Sprinkle with salt and pepper and sauté until they are bright pink in color. Depending on the size of the prawns, this only takes a few minutes, so watch closely because prawns are chewy when over cooked.
When the veggies are done roasting make a small bed of spinach on each of 4 plates. Place a generous helping of roasted veggies on top on the spinach and serve the prawns alongside. Now serve and enjoy your awesomely flavorful creation!
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