Roasted Vegetables

Screen Shot 2015-08-01 at 12.06.23A colourful lunch is a healthy lunch, and the more appealing your food looks, the more you’e going to want to eat it, so take pride in your presentation and have fun with your creation! Vegetables taste different depending on how you cook them, so if you hate carrots raw, you might surprise yourself and love them when they’re roasted. This is exactly how I feel about parsnips, I hate them cooked in any way other than roasted! This recipe adds a flavoursome punch to those vegetables that aren’t quite as appealing when steamed such as aubergine and courgette, and makes them taste a hell of a lot better. Try it out and I’ll be amazed if you still say they taste that little bit icky!

Ingredients

1/2 can drained chickpeas

1 carrot

Handful of tomatoes

1 parsnip

1/2 courgette

1/5 butternut squash

Cayenne pepper

Chilli flakes

Pinch Himalayan salt

Extra light virgin olive oil

Method

Pre heat the oven to 180 degrees or gas mark 4. Prepare and chop the vegetables before spreading them out onto a baking tray with a small lip if possible. Drain the chick peas and add these to the mix on the baking tray. Lightly cover the vegetables with the olive oil and mix until they are all covered. Sprinkle the salt, chilli flakes and cayenne pepper and mix thoroughly. Place in the oven for approximately 40 minutes, until the vegetables are browning and fully roasted. Serve hot and enjoy!

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