Coconut Roasted Veg 11 Feb 2014

Coconut Roasted Veg

I Often try to come up with recipes to make eating vegetables more exciting! I personally enjoy eating veg however I am aware that not everybody is a lover. I hope this may change the way you look at adding more vegetables to your meals. The key ingredient to this recipe is Coconut Oil.

I use Biona Organic Coconut Oil, Lucy Bee or Carringtons Farms (available in a massive tub at Costco) but there are a lot of brands available that do the same job.

Coconut oil is a source of good fats with plenty of other health benefits that makes this a fantastic alternative for cooking oil. Plus, it adds great flavour. This is my favourite dish at the moment and is so easy to prepare in batch too.

Coconut Oil Courgettes Celery Red Onion Butternut Squash Sweet Potato Vine Tomatoes Red Pepper Yellow Pepper Carrot (finely cut) Rosemary (sprinkled on the top before cooking)

Spread 3/4 tbs of Coconut Oil in a roasting tin and lay out chopped up veg. If looking a little dry, spray a small amount of oil over the top. Put vegetables in the oven on 180 degrees (fan assisted oven) for 45 minutes.

Coconut Roasted Veg can be a side dish for many meals, I decided that this meal would be Salmon, I love Salmon. This meal was delicious and great for vegetarians too!

Salmon is a great source of Omega 3 fatty acids and full of protein.

salmon and roasted veg

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