Oven Baked Root Vegetables

3. March, 2009

There is nothing better than preparing this dish with your own vegetables from the garden. If you are not lucky enough to have your own garden patch then don't worry, most supermarkets stock a good range of root vegetables. Just mix and match those that are in season to get the best results. For root vegetables it is very important to buy organic vegetables.

Note that weight is measured before trimming.

If you don't own a basting brush you can use your fingers to coat the vegetables.

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I make this dish often in the autumn when root vegetables are at their best

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Oven Baked Root Vegetables

Serves 3-4 as a side dish

Ingredients

190 grams (6¾ oz) sweet potatoes, washed and chopped coarsely
175 grams (6¼ oz) butternut squash, peeled and chopped coarsely
175 grams (6¼ oz) turnips, peeled and chopped coarsely
100 grams (3½ oz) carrots, washed (or peeled) and chopped coarsely
6 shallots, cut in halves
1 garlic clove, chopped very finely
1 tablespoon coconut oil
1 tablespoon thyme
½ tablespoon rosemary
Pinch of salt (Himalaya or sea salt) and pepper (black)

Preparation

Wash the 190 grams sweet potatoes and chop coarsely (bite size pieces).
Peel the 175 grams butternut squash, scoop out the seeds and chop coarsely.
Peel the 175 grams turnips and chop coarsely.
Peel or wash the 100 grams carrots and chop coarsely.
Cut the 6 shallots in halves.
Peel the garlic clove and chop very finely. Transfer to a small bowl.
Add 1 tablespoon coconut oil to the small bowl.
Place baking parchment on the baking tray.
Transfer the chopped vegetables onto the baking parchment.
Using a basting brush, baste the vegetables with the coconut oil/garlic mixture.
Sprinkle the 1 tablespoon thyme, ½ tablespoon rosemary and a pinch of salt (Himalaya or sea salt) and pepper (black) over the vegetables
Give the baking tray a good shake (or stir the vegetables a little) so that the spices mix well with the vegetables.
Place in the top shelf of the oven and bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 40 minutes.

Tips

You can use other vegetables such as onions, red onions, potatoes, beetroots (beets), parsnips, celeriac, and more.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.