Roasted Parsnips, Carrots and Beets

Roasted_CarrotsParsnipsBeets

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 Beets

 

Roasted Parsnips, Carrots and Beets
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 Parsnips
  2. 4 Carrots
  3. 3 Beets
  4. 1 bulb Garlic
  5. 3 sprigs fresh Rosemary
  6. Olive Oil
  7. Salt & Pepper
Instructions
  1. Preheat the oven to 400°F/200°C/Gas6.
  2. Peel the parsnips, carrots and beetroots and slice lengthways (quarter).
  3. Transfer the veggies onto a large roasting tray. Spread them out evenly.
  4. Remove the garlic cloves from the bulb, leave unpeeled, bash them slightly and add to the veggies.
  5. Drizzle with olive oil. Season with salt, pepper and rosemary leaves.
  6. Put into the oven for 45-60 minutes, or until golden and crispy.
  7. Enjoy!
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Mediterranean Couscous Salad

Salad Couscous

Nom nom!

This Mediterranean Couscous Salad with roasted veggies is delicious!

A healthy salad that is super simple to put together and can easily be made in advance. Filled with yummy colorful ingredients like roasted eggplant, zucchini, yellow bell pepper, marinated mushrooms, cherry tomatoes, olives and feta cheese.

Yes, you will love this salad. It’s a genuine crowd-pleaser. Make it for your next dinner party or potluck gathering, people won’t be able to resist. Try eating this without a smile on your face ;)

(You can make this dish gluten-free by swapping out the couscous for quinoa.)

Mediterranean Couscous Salad

Mediterranean Couscous Salad
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Couscous (1 ½ cup)
  2. 2 Garlic Gloves
  3. Olive Oil
  4. 1 Eggplant
  5. 1 Zucchini
  6. 1 Yellow Bell Pepper
  7. Mushrooms (10)
  8. Kecap Manis (3-4tbsp)
  9. Cherry Tomatoes (10)
  10. Olives (green olives and/or black olives such as Kalamata)
  11. Feta Cheese
  12. Baby Spinach Leaves (handful)
  13. 1 Lemon
  14. Salt and Pepper
Instructions
  1. Bring 2 ½ cups water, 1 teaspoon salt and ½ tablespoon oil to boil in medium saucepan. Stir in 1 ½ cup couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Set aside.
  2. Finely cut 2 garlic gloves. Cut the eggplant, zucchini and bell pepper into slices. Add some olive oil, the chopped garlic, eggplant, zucchini and bell pepper in a grill pan. Roast until tender. Remove, set aside.
  3. Add 3-4 tbsp kecap manis to the mushrooms. Bring to heat in a pan, cook until tender. Set aside.
  4. Quarter the cherry tomatoes. Halve the olives. Crumble the feta cheese.
  5. Gently mix all the ingredients; baby spinach leaves, couscous, eggplant, zucchini, yellow bell pepper, mushrooms, cherry tomatoes, olives and feta cheese. Season with salt, pepper and some fresh lemon juice.
  6. Enjoy!
Notes
  1. Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.
  2. Gluten Free: use quinoa instead of couscous to make this recipe gluten free!
feistyveggies.com http://feistyveggies.com/

Pea Puree

PeaPuree

Fresh peas look so stunning vibrant and bright. This green side dish will cheer up any menu and will go with lots of main meals!

I used to think that pea puree took quit the effort to make, but this dish comes together very quickly. I love the sweet earthy flavor and the rich silky texture. Easy and elegant. High in fiber, protein, vitamins, minerals, and lutein.
 

Pea Puree
Serves 1
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Fresh peas (200g/7oz/1,3cup)
  2. 1 to 2 tablespoons creme fraiche
  3. A pinch of salt and pepper
  4. Optional: fresh mint leaves for flavor or garnish
Instructions
  1. Fill a pan with water, bring to the boil, then add the peas. Cook until the peas are tender and vibrant green, about 3-5 minutes. Drain.
  2. Put the peas and creme fraiche into a food processor, or use a stick blender, and whizz until smooth.
  3. Season to taste.
  4. Enjoy!
Notes
  1. Optional: Stir in mint leaves.
  2. Garnish: Use some mint leaves or left over peas for garnish.
  3. Make-ahead: The puree may be made 1 day in advance. Refrigerate in airtight container for up to 24 hours. Reheat for 6 to 8 minutes over medium-low heat, stirring frequently.
feistyveggies.com http://feistyveggies.com/

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