Roasted Root Vegetables

Ingredients:

4 small beetroots

3 carrots

10 Brussels sprouts

2 parsnips

¾ cup coconut oil

Oregano

Basil

Cracked black pepper

Method:

Cut vegetables in similar sizes

Combine oil, spices and pepper

Place vegetables in a baking dish

Add oil mixture, ensure evenly mixed throughout

Cover with lid or aluminium/tin foil

Bake on medium heat for an hour

Mix every now and then

Take off the cover and cook for an extra 30-40 minutes

Serves 3-4 people

Great for a side meal

Add quinoa or another grain for mail meal

Recipe and Photo © Leigh-Chantelle 2008