Winter vegetable ideas
Honeyed Sesame Carrots & Parsnips Honey brings out the delicious natural sweetness of the vegetables and the sesame seeds add a hit of calcium. Carrots and parsnips are packed full of immune boosting Vitamin C as well as fibre for a healthy digestive system.
For the Roasted Cauliflower Steaks Cauliflower - this is an incredibly versatile vegetable and we find that its flavour is enhanced greatly by using spices. Cauliflower is rich in vitamin C and phytonutrients which are special plant compounds rich in health boosting properties. We love using spices for their antioxidant and anti-inflammatory properties, and they really help to make any dish sing.
Honeyed Parsnips and Carrots
3 large carrots
2 tablespoons honey
20g sesame seeds
Roasted Cauliflower Steaks
1 teaspoon cumin
1 teaspoon turmeric
1-2 tablespoons Coconut oil crumbled or melted and drizzled over
For the Carrots and Parsnips
Pre heat the oven to 200.
Simply peel both your carrots and parsnips and cut into halves then quarters length ways - so you get long finger type lengths. Drizzle with honey and a good gulg of rapeseed or coconut oil and mix all together with your fingers. Roast for 30 minutes. Take out of the oven and give a quick stir, sprinkle over the sesame seeds and return to the oven for another 10 minutes to toast the seeds slightly.
For the Roasted Cauliflower Steaks
Pre heat the oven to 200
Break your cauliflower up into little florets and place onto a baking tray. Drizzle or spread your coconut around your baking tray as evenly as possible. Sprinkle over your spices and with your hands try and massage everything together a bit.
Place the baking tray into the oven on the top shelf and roast for up to 40 minutes - until goldenly roasted. Delicious as a side or simply on its own!