Oven Roasted Root Vegetables

This roast root veggie dish is a lovely nourishing carbohydrate option to have with a salad and protein. This recipe yields plenty for leftovers for lunch the next day.

Keep this side to approx 1/4 of your meal to keep your ratios optimal.

Ingredients:

  • 2 tablespoons coconut or olive oil
  • 2 tablespoons fresh rosemary leaves, or 2 teaspoons mixed dried herbs
  • 2 potatoes, scrubbed and cut into wedges (leave skin on)
  • 1 large Kumara kumara scrubbed and cut into wedges (leave skin on)
  • 1 large piece of pumpkin cut into pieces (leave skin on)
  • 1 large beetroot peeled and cut into pieces
  • 1 parsnip peeled and chopped into pieces
  • Salt and pepper 

Method:

  1. Use any combination of seasonal vegetables like potatoes, carrot, parsnip, beetroot, pumpkin, kumara, yams, courgette, onion or garlic
  2. Mix the oil, rosemary and veggies in a roasting dish.
  3. Season with salt and pepper 
  4. Bake uncovered at 180°C for 45 to 55 minutes or until the veggies are golden and tender. Turn vegetables several times during cooking.