Roasted Root Vegetables – Done 2 Ways

Roasted Root Vegetables – Done 2 Ways

IMG_5085

IMG_5107

This is my favorite vegetable dish, I make this particular combination all the time… AND there’s 2 ways to make it – so it never has to be boring.

Because I make this dish so often, I sometimes like to experiment with it and change it up a little bit to make it interesting. Here I’ll be sharing my favorite 2 ways to make it!

Oven roasted root vegetables done 2 ways…

There’s a savoury way and a sweet & spicy way. They’re both really simple to make & they’re both super healthy!
I hope that you enjoy these recipes as much as I do xo

IMG_5059

The first way: Sweet & Spicy

Root vegetables oven roasted with macadamia nut oil, sprinkled with cinnamon, drizzled with pure maple syrup (or raw honey) and served with chopped pecan or walnuts.

Ingredients:

-2 cups beetroot (peeled & chopped)
-2 cups diced butternut
-2 cups carrots (peeled & chopped)
-3 to 4 cups chopped sweet potato
-1 or 2 tablespoons cold-pressed macadamia nut oil or coconut oil

(serves 6 to 10)

To serve:

Serve each portion of roasted vegetables with…

-a generous sprinkle of cinnamon
-a drizzle of 100% pure maple syrup or raw honey (1 or 2 teaspoons, or to taste)
-raw pecan nuts or raw walnuts (chopped)

Instructions:

-preheat oven to 180 degree’s Celsius (360 F)
-rinse all fresh ingredients
-peel and chop the beetroots
-peel & remove the seeds from the butternut and then dice
-peel and slice the carrots
-slice the sweet potatoes
-add all of the prepared veggies to a roasting tray or dish and drizzle with oil
-roast for 30 to 60 minutes or until cooked to your satisfaction, tossing occasionally to avoid burning
-serve hot & fresh
-sprinkle with cinnamon, drizzle with pure maple syrup or honey and serve with chopped nuts (see suggestions listed above)
-eat and enjoy every bite!

IMG_5136

The second way: Savoury

Root vegetables oven roasted with onion, mixed Italian herbs, sea salt & cracked black pepper. Perfect served with your favorite dinner OR made into an easy salad with fresh arugula, baby spinach, avocado & pine nuts or walnuts.

Ingredients:

-2 cups beetroot (peeled & chopped)
-2 cups diced butternut
-2 cups carrots (peeled & chopped)
-3 to 4 cups chopped sweet potato
-1/2 onion
-sea salt
-cracked black pepper
-1 or 2 tablespoons cold-pressed macadamia nut oil (or another oil good for cooking)

(serves 6 to 10)

Serving suggestions:

-serve with raw pine nuts
-serve with chopped walnuts
-serve with some avocado slices
-create a salad by serving with fresh arugula or baby spinach
-enjoy as a side with your favorite meal

Instructions:

-preheat oven to 180 degree’s Celsius (360 F)
-rinse all fresh ingredients
-peel and chop the beetroots
-peel & remove the seeds from the butternut and then dice
-peel and slice the carrots
-slice the sweet potatoes
-peel and chop the onion
-add all of the prepared veggies to a roasting tray or dish and drizzle with oil
-add sea salt & cracked black pepper
-roast for 30 to 60 minutes or until cooked to your satisfaction, tossing occasionally to avoid burning
-serve hot & fresh
-eat and enjoy as a side with your favorite meal or see the serving suggestions listed above!

Made with love by Liezl Jayne xo

IMG_5195

Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *