Roast Vegetables – Winter just got healthy!

Ingredients:

  • Coconut oil spray (olive oil works too)
  • Saxa iodised sea salt flakes
  • Cracked black pepper
  • Eschallots
  • Tomatoes (of your choice)
  • Brussels sprouts
  • Dutch carrots
  • Leek
  • Shitake mushrooms

*Tip: All vegetables are optional i.e. substitutes, extras and complete omissions are at the cook’s discretion.

Eschallots are the BEST onions for roasting - hands down!

Eschallots are the BEST onions for roasting – hands down!

 

 

You're mother was right - but they're tastier than you'd have ever dreamed!

You’re mother was right – but they’re tastier than you’d have ever dreamed!

 

Animated gif taken from 99 Cent Chef

Watch them roast!

Which tomato? – Up to you!

 

Good things come in small packages

Good things come in small packages

Mmm... these little beauties!

Mmm… these little beauties!

 

 

A more flavoursome tomato...

A more flavoursome tomato…

 

Directions:

  1. Peel, slice, wash all vegetables in preparation for roasting.
  2. Get out a medium to large roasting pan and place all vegetables inside – distributing evenly across pan.
  3. Spray with adequate coconut oil and then sprinkle with salt and pepper to your desire.
  4. Roast for 30-45 minutes, checking from 30 minutes onwards to see if the vegetables are done to your liking.
  5. Best eaten fresh – make sure you don’t burn your tongue!

NB: Can also be stored for a day outside with a cloth/cling wrap covering the pan OR for up to 3 days with refrigeration.

Tomatoes are beautiful roasted.

Tomatoes are beautiful roasted.

A delicious roast!

A delicious roast!

Who doesn’t like a good *roasted* carrot!

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