Monday, 17 November 2014

Easy peasy roasted vegetables

Since moving to the Netherlands, I've really realised how some people have a disdain for vegetables. As a whole hearted veg lover, the first time I saw a child refusing to consume chili because there was *gasp, shock* a visible piece of carrot in there, or the first time I saw an adult male picking away piece of fresh fruit from the topping on a cheese cake, I was seriously shocked. 

I mean really! They're vegetables. And fruits. What's the big deal? I mean, look at the pretty colours and just think about all of the delicious herbs and seasonings you can add to them!  



These oven roasted vegetables are absolutely delicious and are so easy to make! They are full of flavour and will be perfect every time. {Welcome to Mommyhood}  #paleo,

...and then I had my first serving of plain ole overcooked, mushy carrots with tinned peas. Um. What? Green beans? Overcooked mush. Mashed potatoes? Dryyyyyy. 

And then, I got it. Yep. Veg can definitely be not only boring but can also have the consistency and flavors of store bought baby food if they're not done properly. 

The good news though is that they're pretty easy to cook perfectly. It's also so easy to completely change the way they taste by swapping spices and herbs, trying out different combinations. 

This recipe for oven roasted vegetables is amazing! There's no mush. No baby-food like consistency, but a layer of crispy vegetables that burst with flavor that is taken to the WOW! level with fresh rosemary. 

Plus it's pretty. Beets make things pretty. If for no other reason, you should make this dish just because it contains so many gorgeous colours! Here's what I did: 

Oven Roasted Vegetables



Time


2 hours 15 minutes 
Prep: 10-15 minutes 
Cook time: 2 hours

Portions 


4-6 adult portions (as a side)

Ingredients



  • 6 cups of roughly chopped beets
  • 1 large yellow onion
  • 6 medium carrots (roughly chopped) 
  • 3 cups potatoes of choice
  • 2 tablespoons balsamic vinegar
  • 2 sprigs of fresh rosemary
  • 2-3 tablespoons coconut oil
  • Salt and pepper to taste


Instructions



  • Preheat oven to 225 degrees Celsius or 435 degrees Fahrenheit
  • Roughly chop all of your vegetables
  • Throw 'em in an oven safe dish, along with the rest of your ingredients
  • Once the oven is preheated, place the dish in the oven- covered
  • Mix every hour
  • Remove the cover for the last half an hour if you want a slightly crunchy top layer. Otherwise, leave it covered the whole time. 


These oven roasted vegetables are absolutely delicious and are so easy to make! They are full of flavour and will be perfect every time. {Welcome to Mommyhood}  #paleo,



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Thank you for stopping by!
Yuliya