ROASTED ROOT VEGETABLES
So I have discovered delicious, healthy and quick way to make root vegetables tasty. I think a common misunderstand of veggies is that they need lots of salt in order to make it yumm. Not all all! If you do it correctly with some fresh herbs and a bit of salt, you get taste the original flavor of the vegetable. How to make it is quite simple actually. A light meal like this can really leave you feeling light and rejuvenated.
First you would need some root veggies such as pumpkin, carrot, potato, corn or zucchini. Onion, cauliflower and aubergine (eggplant) are also suitable for this dish.
For servings of 8, ingredients you need are:
1. Potatoes……600g, rinse thoroughly, no need to peel, cut into 4x4cm
2. Pumpkin……600g, no need to peel, but into 3x3cm
3. Garlic…… 16 gloves, cut into half
4. Fresh rosemary…… 2 sticks
5. Olive oil……1/5 cup
6. Salt…… 1t
7. Black pepper…… 1/2t
The How To:
1. After cutting the potatoes into pieces, boil them in hot water for 1 minute.
2. Pre-heat the oven to 220C.
3. Mix cut pumpkins, potatoes, garlic, rosemary (make sure the stems are removed, otherwise it can taste quite bitter in the end) and put them evenly onto the oven tray. Drizzle the olive oil evenly as well and sprinkle salt and pepper.
4. Let it sit in the oven for 25-30mins till potatoes and pumpkins turn golden yellow. If you have time, it is best to mix up the veggies during half time so all sides get evenly roasted.
Of course your meal can be included with a side of meat, if you’d wish. This way the root veggies balance off the heaviness from the meat and you still feel like you got all the goodies from the carbohydrates!
ENJOY!