Roasted Veg is one of my favourite things to have prepared and ready to go at the moment!
I make a big batch on Monday nights and portion it out for different meals during the week. It’s a total lifesaver if you are on a tight schedule and totally delicious as well!
This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole 30 Approved.
2 sweet potatoes, peeled and cubed
3 carrots, peeled and sliced
3-4 small onions, quartered (I like to use both red and white)
1 bell pepper, sliced into small chunks (any colour you like)
2 tbsp of either coconut or olive oil
2 cloves of garlic (roughly chopped)
Large pinch of coarse salt
Method:
- Preheat your oven to 200°c/392°F.
- Lay out all of the vegetables on a baking tray and drizzle with the oil, give it a good mix before sprinkling the garlic and salt on top.
- Bake in the oven for 30-35 minutes, until all of the vegetables are cooked through, tossing half way though.
- Serve as is or allow to cook before portioning into air tight containers.
I like to leave the garlic nice and big so that you can take it out before serving if you desire!
