Scrumptious Veggie Side Dishes

Turnip Mash, Roasted Baby Carrots & Griddled Asparagus: Monday nights are dedicated to meal prepping for the week in my house! My week days are usually jam packed so having delicious meals on hand ready to go is essential. I used to absolutely hate the idea of meal prepping as I thought it would be boring eating the same thing day in day out, but it doesn’t have to be boring at all!

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The key to an exciting meal prep for the week is to make smaller portions with lots of variety. Instead of doing a huge batch of the same vegetable prepare a few different options and rotate them! My Roasted Vegetables are one of my staple go tos and you can never beat spiralising a load of courgettes/zuchinnis to keep you going, along with this I’ve been loving these 3 new side dishes for the last few weeks!

These recipes are Gluten Free, Dairy Free, Vegan, Paleo & Whole30 Approved.

Turnip Mash:
1 Turnip, peeled and diced
2-3 cloves of garlic, peeled
2 tbsp olive oil
Sprinkle of coarse salt

Roasted Baby Carrots:
500g Baby Carrots
1 tbsp olive oil
Sprinkle of coarse salt

Griddled Asparagus:
300g Asparagus Stalks
1/2 tbsp coconut oil
3 tbsp lemon juice
Sprinkle of cracked black pepper

Method:
Turnip Mash:

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  1. Preheat your oven to 200°c/392°F.
  2. On a large baking tray lay out the turnip, drizzle with olive oil, smash the cloves of garlic and pop them on the tray with the turnip, sprinkle with salt.
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  3. Bake in the oven for 25-35 minutes until cooked through, turning half way.
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  4. Remove from the oven and mash together.
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  5. Allow to cool before portioning.

Roasted Baby Carrots:

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  1. Preheat your oven to 200°c/392°F.
  2. Place the carrots in a baking dish and sprinkle with the olive oil and salt.
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  3. Place in the oven for 25-35 minutes until cooked through and beginning to go golden.
  4. Remove from the oven and allow to cool before portioning.

Griddled Asparagus:

  1. Heat a griddle pan on high with some coconut oil.
  2. Add the asparagus and cook for 1-2 minutes before reducing the heat.
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  3. Cook for a further 3-4 minutes on low before adding the lemon juice and black pepper.
  4. Once the asparagus is cooked to your liking remove from the pan and allow to cool before portioning.

The key to meal prepping is to plan ahead and have everything cooking at the one time so that it doesn’t take you hours to do! I get all of my veggies on first and into the oven, while they’re cooking away I prep the rest of my meals, usually a batch of my Mexican Beef Tacos or a Wonky Curry, some Finger Licking Chicken Drumsticks, for grabbing on the go and a Veggie Frittata for the mornings!

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