Roasted veggies
By: Agi Kaja
A perfect side dish to accompany your Christmas dinner... or Sunday roast.
Roasted veggies
Perfectly Roasted Seasonal Vegetables - delicious side dish to accompany your Christmas dinner... or Sunday roast.
Ditch the "tacky," pre-seasoned supermarket packs and rediscover the pure nutritional density of home-cooked Roasted Veggies. By using high-quality oils and raw spices from your clean-label pantry, you transform humble roots and seasonal greens into a gourmet feast without the industrial additives or hidden sugars. This dish is a vibrant celebration of variety—essential for supporting gut health and maintaining a strictly Non-UPF lifestyle.
It’s an honest, minimalist way to cook that proves when you start with high-integrity ingredients, the oven does all the hard work for you.
Ingredients
- 1 kg parsnip
- 500 g carrot
- 1 red onion
- 2 cloves of garlic
- extra virgin olive oil
-
organic garlic powder 1 tsp
-
organic dried coriander ½ tsp
- sea salt ½ tsp
-
organic cracked black pepper
Directions
- Heat up the oven 200 degrees C.
- Prepare the veggies - clean them and cut them in large pieces.
- Add to a bowl, add olive oil, spices and mix.
- Lay the veggies on the baking tray and roast them for 30 min.
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