Here we have a wonderful winter supply of parsnips, carrots and squash.

 

These root vegetables are great anytime of the year and are a great source of vitamin A which will help brighten your day and re-energise your body!

 

I combine black pepper, salt, dill and segments of clementine to provide these cosy autumn flavours.

 

What’s your favourite winter veggie?

 

 

For 2-4 people

Oven Roast

  • Coconut oil: 4-5 tbsp (soak over veggies)
  • Parsnips: 1 cup (thinly sliced)
  • Squash: 1 whole (Crescent moon cuts)
  • Clementine: Segmented
  • Himalayan salt: 1-2 tsp
  • Black pepper: 1 tbsp
  • Dill: 1 bunch
  • Apple cider vinegar: 1 tbsp

 

 

Methodology

  1. Coat the veggies in salt, black pepper, dill, apple cider vinegar and coconut oil.
  2. On a grease proof tray bake the veggies in the oven at 175 degrees for 35-45 minutes.

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