Roast Vegetables
Servings 4-5
Ingredients:
6 potatoes, cut
4 carrots, cut
3 onions, cut with skin on
4 beetroots, cut
2 sweet potatoes, cut
8 garlic cloves with skin on
¼ cup pine nuts
1 tablespoon oregano herbs
Salt and pepper
2 tablespoons coconut oil
Optional:
1 teaspoon chilli flakes or ½ chilli
¼ pumpkin, cut
2-3 parsnips, cut with skin on
1 cup brussels sprouts, halves
Real pumpkin seeds
Instructions
- Turn oven (fan) on at 180 degrees
- Coat the bottom and sides of tray with coconut oil (put on a warm stove to melt oil if solid)
- Put all vegetables in the tray
- Add the pine nuts, herbs, salt & pepper
- Toss the tray to get the vegetables covered in oil
- Put in oven and bake for 20 minutes
- Toss the tray for the vegetables to turn around and covered in remaining oil
- Bake for another 20 minutes
- Toss the tray again for the vegetables to turn around. Loosen the ones stuck on the tray
- Bake for another 20 minutes 11. Make sure all vegetables are roasted well to your liking
Serve with either:
- Steamed broccolini / beans with toasted almonds
- Kale leaves / silver beet (with bacon if no meat)
- Green cabbage or bok choy leaves in garlic butter
Equipment:
Oven
Roasting tray
Extra information:
If you want the potatoes crisp, steam them for 20 minutes before roasting.
You could sprinkle some paprika, turmeric & pepper, curry powder or seasoning on the vegetables before roasting for more flavours.
Recipes are a guide. Adjust the ingredients, flavours and timing to your liking