Oven-Roasted Veggies

When I was little I never had imagined I will ever eat vegetables voluntarily let alone crave them. But this one right here is one of my favorite meals these days, especially when I’m making a lunch or dinner only for myself. It is healthy, super easy, there is so many options of which veggies to include, and if you have a garden, well, even better. You can have them alone with some olive oil or goat cheese, parmesan or some of my Sun-Dried Tomato Pesto – can never go wrong with that. Here is only a suggestion of my favorite vegetables, but feel free to omit or add whatever you like.

 

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INGREDIENTS:

  • 2 sweet potatoes
  • 5 medium-sized carrots
  • 2 large tomatoes
  • 2 red onions
  • 10 cloves of garlic
  • 1 large zucchini
  • olive oil
  • rosemary
  • thyme
  • salt, pepper
  • A pinch Organic spices Serious Blends (lemon & garlic and sweet & spicy work perfectly here)

*  Chesnuts and beetroot are an amazing addition as well, here I have also used some of these gorgeous purple potatoes we have growing in our garden

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METHOD:

Okay, this one is really easy. Preheat the oven to 180°C with  ventilation. Peel all the veggies that need peeling and cut into pieces of your preference. The only thing I recommend is to cut tomatoes only in halves or quarters so they remain nice and juicy. Put in a small branch of rosemary, some fresh thyme, salt, pepper and I really recommend trying the Serious Blends spices, they’re definitely some of the best store-bought spice mixtures on the market. Bake for 30 minutes or so, gently mixing every 10 minutes.

Serve alone or with some shredded cheese, olive oil and pesto.

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