Increasing the amount of vegetables, does not just mean adding an extra piece to your plate. It means make your plate full of vegetables.
Cut up a beetroot, pumpkin and radish. Drizzle olive oil.
Make the environment a little acidic with apple cider vinegar, flavor bomb it with garlic salt. A hint of the garden with fresh sage leaves.
Into the oven at 180C for about 30 minutes. Mix well. Make a small pit in the middle of the pan so that the moisture can pool in and evaporate. Return to the oven. Another 15 minutes. Remove and mix well. Go to about 200C for about 5-10 minutes depending on how much moisture is left.
You want a little olive oil at the bottom of the pan. Mop it with some bread.
Garnish with a roughly torn up a sage leaf just before you serve.
One thought on “Roasted Vegetables”
Great post 😀