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Snacks and Sides

Ultimate Christmas Roasted Veggies

Serves: 8 | Prep: 20 minutes | Cook: 45 minutes

INFO

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.

INGREDIENTS

  • 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

METHOD

  • Heat the oven to 200c degrees. 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.
  • 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.
  • Serve the dressing with the veggies or pour over and mix just before serving.

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