Oven Roasted Vegetables

Oven Roasted Vegetables are the perfect side-dish to complement lentils or chick peas and quinoa. They are quick and easy and full of flavour! They will become an addiction when planning meals!
What's great is that you can try this basic recipe with any medley of vegetables, keeping things festive and exciting. I have given ideas for three types of oven roasted dishes you can make.

Roasted Veggies

You will need any medley of vegetables:

Brussel sprouts
Carrots
Zucchini
Okra
Broccoli
Butternut squash/pumpkin
cauliflower
eggplant

Seasonings:
powdered turmeric, ginger, paprika. cumin, dried basil, oregano, salt

Coconut oil for coating tray
Flat baking tray
Foil (optional)

Method:
Prepare the vegetables:

Slice brussel sprouts carrots and okra in half (or leave them whole), slice zucchini in circles; chop broccoli and cauliflower into florets and cube pumpkin or squash.

Place in a big bowl and sprinkle all the ground or dried seasons all over the pieces. I don’t measure I just dash until there is enough to cover both sides well. Estimate 1-2 tsp or more of each.

Spread the veggies on a well-greased pan or you can use foil as the base, but grease that as well.
For extra seasoning boost: grate 3 cloves garlic and finely chop pimento pepper and sprinkle on top when they are all spread out.

Bake for 20-25 minutes on medium heat, with no cover. Flip halfway if you wish.

Pull out, cool and serve warm


                                   

                                               roasted cauliflower pumpkin zucchini and eggplant



Oven Roasted Sweet Potatoes


This recipe is the same except for potatoes.
Use medium sized sweet potatoes or white potatoes (as many as you usually make)
seasonings


Wash your potatoes really well. Slice them at ¼ inch thickness length ways (tip to tip) to make ovals so you get longer fries. You can also cut them in apple-slice chunks and make “wedges,” or cube them for “seasoned potatoes” or slice into think circles for chips.

Place in a big bowl and sprinkle all the ground or dried seasons all over the pieces.
Spread the circles or cubes or wedges to a well-greased pan or you can use foil as the base, but grease that as well.

Bake for 20-30 minutes on medium heat, with no cover. .
Pull out, cool and serve warm. They can be toasted to reheat.
I love them with a simple cashew cheeze sauce or sweet hemp dressing as a dip.

Oven Roasted Eggplant Slices


1 eggplant or as many as you need
seasonings

Method:

Slice the eggplant into fairly thin circles, no more than ¼ inch thickness. Some people like to slice them thick to 1/2 thickness which gives it a more meaty taste in my opinion so it's up to you, I do both. In the picture below I did them a bit thick.

Put half in a big bowl and sprinkle all the seasonings on the pieces. The eggplant should be damp to encourage the seasonings to stick. Repeat til all is finished.

                                                           

Spread the circles to a well-greased pan.

Bake for 15-20 minutes on medium heat, with no cover. Flip halfway to get both sides brown The aim is get them crisp almost like chips.

Pull out, cool and serve warm alongside any dinner or lunch menu!

                                                          In this picture the eggplant is thin

I hope this recipe inspires you to get creative in the kitchen! You can do anything with the basic idea of chop, season and bake!

Happy New Year and all the best for 2018, wishing all RasTafari Good health and lots of wealth!
Ila Addis