Tangy Pomegranate & Roasted Winter Vegetable Black Cat Bake

Easter weekend is a few days away, and our little bunnies are back at school but awaiting excitedly for the festivities to begin! What better way to help mom and dad out, than in the kitchen!

Recipe by: Nicole Snelling


1/3 Cup Pomegranate Arils
2 Medium Beetroots, peeled and cubed
200g Butternut Cubes
150g Brussels Sprouts, halved
1 Head Broccoli, cut into florets
2 Tbsp Olive Oil
Salt and Pepper, to taste

½ Cup Plain Yoghurt
3 Tbsp Black Cat Crunchy Peanut Butter
Handful fresh Parsley, finely chopped
Handful fresh Coriander, finely chopped
Juice of one Lemon
Salt and Pepper, to taste


Preheat the oven to 190°C.
Place the beetroot cubes, butternut, brussels sprouts and broccoli into a ovenproof baking dish, coat them in some olive oil and season with salt and pepper.
Place the vegetables into the oven to roast for 25-30 minutes until cooked through.
Combine all the dressing ingredients and pour the dressing over the roasted vegetables and serve over some prepared cous cous and top with pomegranate pearls.

Chefs Tip:Use any root seasonal vegetables as you please to prepare this dish.

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