Roasted Root Vegetables

roast featured

Roast vegetables have been on my weekly menu for the last ten years, ever since a lovely friend made me roast vegetable pasta. It was always the same vegetables – cherry tomatoes, courgette, red onion and muchrooms – but nowadays I love experimenting with different vegetables, I’m yet to come across one that doesn’t taste amazing roasted!

This recipe uses root vegetables as they’re in season right now plus they provide that warming stodge that’s needed on these chilly days.Team with quinoa for a more filling dinner, or serve with a homemade hummus for a nutritious lunch.

Roast Root Vegetables

Serves 4

2 parsnips, quartered lengthways
2 carrots, quartered lengthways
3 beetroot, scrubbed and sliced
1 red onion, quartered
1 broccoli, broken into florets
1 tbsp coconut oil

Honey & Lemon Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp raw honey

Simple Dukkah
1 tsp sesame seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp sea salt

  1. Preheat oven to 180/gas mark 6. Put the coconut oil into a large baking tray
  2. Once the coconut oil has meted add the parsnips and carrots to the tray and roast in the oven for 10 minutes
  3. Add the beetroot slices, red onion and broccoli and roast for a further 20 minutes
  4. To make the dukkah, add all the ingredients to an ovenproof dish and dry roast for 7 minutes, take out the oven and set aside
  5. To make the dressing, add all the ingredients to an empty jar and mix thoroughly
  6. Take the vegetables out of the oven, drizzle with dressing and sprinkle over the dukkah

This is a simple yet hearty meal that’s packed with phytonutrients. I hope you enjoy it!

Hannah x

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