This is a very clean, tasteful and easy recipe. You can have it as a side dish or light lunch/dinner.
You can prepare it with the following vegetables : pumpkin, butternut squash, parsnips, sweet potatoes and carrots. I’m not a big fan of normal potatoes, but knock yourself out!
I mix and switch every time, the vegetables take turns according to my weekly shopping. You also need coconut oil and a bunch of different spices. I always add some pumpkin and sunflower seeds.
Preheat the oven to 150°C. Why so low? Because nutrients and vitamins found in vegetables don’t like high temperatures!
Peel all your vegetables and cut them into big chunks. Put them in a big bowl with the seeds, add salt, pepper and Curcuma. These are my three first picks. Then depending on the day’s inspiration, a bit of curry powder, paprika, garlic powder, onion, you name it. Mix well so all the chunks get seasoned; you can also add a bit of coconut oil.
Grease a baking dish or a tray with coconut oil, and place your vegetables. Leave them in the oven for about 45 minutes at a very low temperature. Bear in mind that the butternut squash takes slightly more time to cook than the sweet potato.