I love filling my plate with a big pile of roasted veggies for dinner. Make them the star of the show, with a side of animal protein and whatever greens I have lying around. We eat roasted vegetables at least four 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.
Using some of my favourite veggies for roasting, such as parsnips, swede, and Jerusalem artichokes, this dish is versatile and can be adapted to whatever vegetables you have available. The combination of cardamom and coconut provides a unique and delightful flavour profile that elevates simple roasted vegetables to a new level.
Roasted vegetables are not only nutritious but also incredibly satisfying. This recipe is perfect for those looking to add a delicious and healthy side dish to their meals. The cardamom adds a subtle warmth, while the coconut brings a hint of sweetness and a delightful crispiness.
Recipe: Cardamom and Coconut Roasted Vegetables
Equipment
- Roasting tin
- Large Bowl
Ingredients
Instructions
- First, preheat the oven to 180°C / 350°F. Peel and dice the vegetables before scattering them in a large roasting tin.
- Next, 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. Place the tin on the top shelf of the oven and roast for 30 minutes, tossing at least once during this time.
- Remove the vegetables from the oven and turn the temperature up to 200°C / 400°F. Coat the vegetables in the remaining coconut oil and honey mixture. Then, scatter the desiccated coconut over the vegetables, ensuring they are evenly coated.
- Return the tin to the oven and roast for a further 10 minutes, until the vegetables are golden and crisp.
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LOVE coconut with carrot!