Ultimate Christmas Roasted Veggies

Serves: 8 Prep: 20_mins Prep: 20_minutes Cook: 45_mins


Our 'Ultimate Christmas Roasted Veggies' are the perfect addition to your festive feasting. So easy to make, simply roast them in Organic Coconut Oil and add a splash of zesty orange dressing made with our Apple Cider Vinegar for an added kick. Served in the oh-so festive Emma Bridgewater Large Lions Dish.


For the Veggies:

150g tri-colour baby carrots with tops

300g tri-colour carrots without tops

300g Parsnips, peeled and cut in half

2 Red beetroots, peeled and cut into quarters

2 Ruby/Blush beetroots, peeled and cut into quarters

100g Purple sweet potatoes (Normal is fine too), peeled and cut into quarters

100g pecans, chopped

A handful of fresh rosemary

A handful of fresh sage

A handful of pomegranate seeds (Optional)

4 tablespoons Biona Organic Coconut Oil.

For the Dressing:

5 tablespoons fresh-squeezed orange juice

4 teaspoons Biona Organic Agave Syrup

3 1/2 teaspoons Biona Organic Apple Cider Vinegar

1 tablespoon Biona Organic Olive oil

1/2 teaspoon Biona Organic Dijon mustard

1/8 teaspoon pink or sea salt

1/16 teaspoon black pepper


  1. Heat the oven to 200c degrees.
  2. Place all the vegetables in a large roasting pan with the coconut oil, season with salt and pepper and put into the oven for 30-40 minutes or until cooked and crispy.
  3. To make the dressing add all the ingredients into a jam jar and shake until emulsified.Roughly chop the fresh herbs and mix together with the veggies, add the pecans and pomegranate seeds if using.
  4. Serve the dressing with the veggies or pour over and mix just before serving.

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