Although the sun has been shining A LOT as of late, I’m not being fooled.  Autumn is definitely on its way and with that, the joy of comfort foods returns. Oh yes, I am the first to admit to being a lover of all things cozy and would happily have stew, curry and broth in the sofa on a daily basis from mid-September to mid-March. However, if there was to be one favorite dish on the Autumn menu, a humble plate of roasted vegetables would score top marks for three very valid reasons. 

3 Reasons to love roasted veggies

1. Simple. Apart from a quick chopping of vegetables this dish will cook itself – all you’ve got to do is turn on oven, add the oil and seasoning. Voila!

2. Nutritious. Some veggies, like carrots and tomatoes are actually more nutritious roasted than raw – especially when using a healthy oil such as coconut oil or rapeseed oil (organic and cold pressed only).

3. Delicious. Roasted vegetable tastes absolutely delicious on its own or with a piece of protein of your choice.

Apart from being easy, nutritious and delicious, roasting vegetables will permeate your house with smells that will bring the neighbors to come begging for an invite. This is especially true if you add garlic cloves to the roasting tin. Play around with colors and textures, herbs and oils. And make plenty. Roasted vegetable works wonders in a salad the following day. You can keep it in an airtight container in the fridge and add it piecemeal to whatever dish you are making.

Roasted Vegetable Medley

4 golden beetroot (but ordinary ones work too), quartered

1 handful of cherry tomatoes

1 handful of brown mushrooms

3 large carrots, chopped into large chunks

2 celery stalks, chopped into large chunks

4 garlic cloves, halved length way

2 tbsp rapeseed oil (coconut oil fine too)

Pinch of rosemary

Himalayan pink salt and black pepper

How to:

Add the chopped vegetables and garlic into a large roasting tin, add your oil of choice and toss thoroughly. Add the herbs and spices, toss again and place in a pre-heated oven (190C) for about 35 – 40 minutes depending on your oven. If you love animal protein add the roasted veggies as a scrumptious side or have as a vegan mains with a side of quinoa or brown rice. Enjoy! X