These roasted veggies are great served with roasted chicken or fish. My clients and friends request that I make them often! They are also great chilled for salad the next day. The coconut oil adds delightful flavour along with the thyme and sea salt.
NOTE: Leaving the skin on the onion helps to hold it together while roasting. Do not eat the onion skin!
SERVES: 4 – 6
PREP TIME: 15 minutes
ROASTING TIME: 45 – 55 minutes
- 4 medium carrots, peeled
- 2 parsnips, peeled and cut in half lengthwise
- 1 medium sweet potato
- 1 potato, cut in thick lengthwise pieces
- 1 large red or white onion
- 2 tbsp melted coconut oil
- A few sprigs of fresh thyme and/or rosemary or dried leaves
- Sea salt or Himalayan (to taste)
- Freshly ground pepper (to taste)
NOTE: You can use any combination of the veggies you like. Here are a few suggestions to get you started in addition to the ones in the recipe; beets (beet root), turnips, rutabagas, eggplant, zucchini, capsicum (bell peppers), pumpkin and squash (cut pumpkin or squash in thick slices). You’ll need enough veggies to cover a large baking tray, but don’t crowd them so they roast properly or make enough for 2 baking trays so you have leftovers.
TIP: You can cut the veggies anyway you like, but they need to be similar sizes so they all finish cooking at the same time. Whole garlic pieces with their skin on also work really well and add lots of flavour. Try sprinkling with a little coconut sugar over them about 10 minutes before the veggies are finished roasting. Yum!
1. Preheat your oven to 350F/180C and prepare a large baking sheet by lining your tray with baking paper.
2. Prep your vegetables by peeling the ones that need it and then cut them lengthwise in half or in 4 pieces if they are large. If you can find baby carrots then leave them whole and trim their tops a little. Leave the skin on the onion and cut in 4 – 8 pieces lengthwise.
3. Once the veggies are prepped place them in a large bowl and heat the coconut oil. Pour the coconut oil over the veggies, sprinkle with salt, pepper and a few sprigs of thyme and/or rosemary gently mix to coat well. You can also use other herbs and spices like cinnamon and cumin if you like.
4. Place the veggies on the baking tray and spread them around to allow them to cook evenly. Put them in the oven and roast for about 45 – 55 minutes or until they are cooked through and golden.
TIP: You can place the tray under the broiler for the last 1 – 2 minutes of roasting to brown them a bit more if needed, but be careful not to burn them.
5. Remove from the oven and sprinkle with a little more salt and pepper and serve immediately or allow to cool and serve at room temperature or chilled the next day. They will keep for up to 4 days refrigerated.
I’ll be sharing this recipe and many more in my new cookbook, The Flavour of Joy which will be out a bit later this year sign up www.chefkate.me to be notified and we’ll be sharing about it here on the blog too.
Sending ‘The Flavour of Joy’