I love roast dinners, but I’ve always been guilty of focusing on the meat, potatoes and yorkshire puddings and neglecting the vegetables. Simple boiled carrots, broccoli and peas were always a staple on the side of my roasts – pretty dull. As a result I always finished these first, to get them out of the way so that I could move onto the good bits.
I decided that I should give this neglected aspect of my roasts some attention and since then I’ve been playing around with my vegetables to see if I can make them a bit more interesting.
One of my favourites is these mustard beans. They taste great on the side of any roast, but I think they’re particularly suited to roast beef.
Mustard Beans has been linked to…
* This is the estimated nutritional information per portion including the nutrition as a percentage of an adult’s reference intake. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.