Roasted Root Veggies
Today a classic root vegetable recipe: Roasted Parsnips, Carrots and Beetroot. A three veggie side-dish that works well with many dishes.
Inexpensive and good for your health. Root vegetables are packed with antioxidants. They contain healthful fiber and slow-digesting carbohydrates, which make you feel full and help regulate blood sugar and the digestive system.
One of my favorite sides to any holiday meal or festive dinner. Hearty and warming. Soft on the inside and crispy on the outside. This is an easy perfect roasted veg dish.
Roasted Parsnips, Carrots and Beets
- 4 Parsnips
- 4 Carrots
- 3 Beets
- 1 bulb Garlic
- 3 sprigs fresh Rosemary
- Olive Oil
- Salt & Pepper
- Preheat the oven to 400°F/200°C/Gas6.
- Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
- Transfer the veggies onto a large roasting tray. Spread them out evenly.
- Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
- Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
- Put into the oven for 45-60 minutes, or until golden and crispy.
Have yourself a guilt-free, gluten-free pizza!
Portobello mushrooms make pretty delicious substitutes for pizza crust. Packed with the same intense flavors as the standard pizza pie but minus the calories. Just stuff the portebello caps with all of your favorite Italian pizza toppings. Make a portobello hawai pizza, a portobello caprese pizza, or whatever makes you happy
These mini mushroom pizzas are so good!
- 2 large Portobello Mushrooms
- 1 tbsp Olive Oil
- 1/2 cup Tomato Sauce (or your favorite pasta sauce)
- 1/4 Red Onion
- Mozzarella (or vegan cheese)
- Fresh Basil
- 1 tsp dried Oregano
- Salt and Pepper
- Preheat the oven to 200°C/400°F/gas 6.
- Remove stems from Portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Lightly brush caps with olive oil. Place the mushrooms on a baking tray, gills facing up. Cook for 8-10 minutes.
- Take you mushrooms out of the oven, you’ll notice they’re filled with liquid. Just take a paper towel and dab each of them to remove the liquid. Top the mushrooms caps with tomato sauce, minced red onion, cheese, oregano, salt and pepper. Bake for an additional 20 minutes, or until the mushrooms have softened and the cheese is melted.
- Garnish each pizza with fresh basil and serve immediately.
Tangy and fruity with eye-popping color! Fresh mango salsa is easy to make and perfect with fish or as the salsa in tacos. Quick, healthy and yummy!
This sweet and spicy mango salsa is delicious to serve with fish; a very popular topping for salmon, halibut, shrimp, tilapia or pangasius. Also great with Mexican food like nachos or tacos. You can even eat it with a spoon like a salad!
If you’re having a Mexican dinner party, serve nachos with two dips: fresh creamy guacamole and this light and fresh tropical mango salsa. Your friends will love it!
- 1 Mango
- 1 Red Onion (or 1 shallot or 3 spring onions)
- 1 Tomato (or 10 cherry tomatoes)
- 1 Red Pepper
- 1 Lime
- Fresh Cilantro
- Cut the mango, tomato into small cubes.
- Finely chop the red onion, red pepper and cilantro.
- Combine the mango, tomato, red pepper, red onion and cilantro leaves. Sprinkle over some lime juice and mix well.
- Optional: Season with salt and pepper, to taste.
- Optional: add some diced avocado for extra creaminess!