The Perfect Roast Veg

Roasted Veg is one of my favourite things to have prepared and ready to go at the moment!

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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!

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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:

  1. Preheat your oven to 200Β°c/392Β°F.
  2. 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.
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  3. Bake in the oven for 30-35 minutes, until all of the vegetables are cooked through, tossing half way though.
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  4. 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!

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2 Comments on “The Perfect Roast Veg

  1. Pingback: Clean Curried Chicken Bites | The Wonky Spatula

  2. Pingback: Scrumptious Veggie Side Dishes | The Wonky Spatula

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