Roast vegetables of any kind are a delicious side to any meal or eat them on their own with added herbs and spices, and I particularly love the caramelisation when cooked in a hotter oven. They are also a perfect addition to salad!
Mixed Roast Vegetables
2 sweet potatoes
1 small fennel bulb
2 T coconut oil
ground sea salt and ground black pepper
1 tsp cumin
Preheat oven to 180°C / 350°F / Gas Mark 4
Wash the vegetables well and cut into medium size pieces. Place the cut vegetables and coconut oil in a baking dish and toss to coat. Sprinkle with cumin and season with salt and pepper.
Then, bake in preheated oven for 40 minutes or until soft. Turn after 20 mins and if you want a more caramelised texture, turn up the heat to 200°C / 400°F / Gas Mark 6 for a further 20 mins and this applies to any roast vegetable.
Use the left overs in a salad for lunch.
Serve with:- Lemon Pepper Roast Lamb
Vegan Roast Loaf
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