This hearty and nutritious one-pan supper from Jeremy and Adrian, AKA The Food Gays, is easy, healthy and colourful - the exact answer this Autumn! Look out for the welcome addition of ‘Ras el Hanout’, a North African medley of super fragrant spices and check out how they’ve used the Falcon pie dish!

Roasted Carrots, Fennel and Onions with Ras El Hanout Yogurt


2 cups carrot roughly chopped

2 cups fennel roughly chopped

1 cup red onion large wedges

1-2 tablespoons neutral oil

salt and pepper to taste

2 tablespoons Ras El Hanout

1/2 cup Greek yogurt

1 lemon juiced

microgreens to garnish (optional)



1. Heat oven to 400. Prepare a parchment-lined baking tray. Prepare the vegetables, and assemble on the pan.

2. Drizzle with neutral oil, then season with 1 tablespoon of Ras El Hanout, along with a good pinch of salt and pepper. Toss everything together until well coated. Spread vegetables out evenly as possible. Bake, uncovered, for 45-55 minutes, or until tender and slightly golden and caramelized.

3. Prepare the sauce. In a blender, combine the remaining 1 tablespoon of Ras El Hanout, along with yogurt and lemon juice. Blend until completely smooth.

4. Garnish the vegetables with microgreens (optional) and serve alongside the sauce.

Recipe Notes

To make this dish a meal, serve it with a quick-cooking grain such as couscous or quinoa.