Roasted vegetables

Roasted vegetables

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2

Vegetables that used to be steamed in our house are often now roasted, and roasting really adds another dimension, in sprouts bringing out a deliciously nutty and sweet flavour. For a quick lunch, sprinkle grated cheese over the roasted cauliflower and replace in the oven for 5 minutes to melt the cheese.

Ingredients

Quantity Ingredient

Asparagus

Quantity Ingredient
500g asparagus spears, woody ends broken off
20g lucy bee coconut oil, melted
balsamic vinegar, (optional, drizzle on once cooked)

Broccoli with garlic

Quantity Ingredient
500g broccoli, cut into evenly-sized florets
2 garlic cloves, crushed
20g lucy bee coconut oil, melted

Cauliflower with turmeric

Quantity Ingredient
500g cauliflower, cut into evenly-sized florets
2 teaspoons turmeric
or 2 teaspoons see method for ingredients
20g lucy bee coconut oil, melted

Brussels sprouts

Quantity Ingredient
20g lucy bee coconut oil
500g brussels sprouts, outer leaves and brown ends removed

Method

  1. Preheat the oven to 180°C.
  2. For the asparagus, broccoli and cauliflower, toss the ingredients together well, season with Himalayan salt and ground black pepper and roast in a single layer in a baking tray for about 15 minutes, until cooked to your liking (the edges of the broccoli should be slightly brown and crispy).
  3. For the sprouts, heat the coconut oil in a baking tray in the oven, then remove and add the sprouts. Coat well, season and roast for about 45 minutes until browned, reducing the oven temperature a little after 15 minutes.
Tags:
coconut oil
healthy
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