Recipe: Cardamom and Coconut Roasted Vegetables

I love filling my plate with a big pile of roasted veggies for dinner. I make them the star of the show, with a side of animal protein and whatever greens I have lying around. I eat roasted vegetables at least 4 times per week, so I have to keep coming up with ways to make them interesting. This recipe is definitely one of my favourites – I love the delicate warmth of the cardamom and how it works so well with the crispy, slightly sweet coconut. I used some of my favourite veggies for roasting here; parsnips, swede and Jerusalem artichokes – but feel free to change up this recipe to suit whatever you have available.

Recipe: Cardamom and Coconut Roasted Vegetables

 

Author: Suz Crawt

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

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Ingredients

• • 2 medium parsnips
• • 1 medium swede
• • 3 / 4 Jerusalem artichokes
• • 2 tbsp coconut oil, melted
• • 1 tsp honey, melted
• • 1 tsp ground cardamom
• • Saltand Pepper
• • ½ cup unsweetened desiccated coconut

Instructions

1. Preheat the oven to 180C / 350F. Peel and dice the vegetables before scattering in a large roasting tin.
2. Combine the melted coconut oil and honey. Drizzle half of this mixture over the vegetables, setting the other half to one side. Season the vegetables with the cardamom and a generous amount of salt and pepper, before placing on the top shelf of the oven and leaving to roast for 30 minutes. Toss at least once during this time.
3. Remove the vegetables from the oven before turning the temperature up to 200C / 400F. Coat in the remaining coconut oil and honey, before scattering over the desiccated coconut, ensuring the vegetables are evenly coated. Return to the oven and roast for a further 10 minutes, until golden and crisp.

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