Roasted Vegetables

Roasted Vegetables

Vegetable Suggestions: choose organic

2 bunches radishes, halved

1 dozen brussel sprouts, halved

8-12 sunchokes, cut in 1″pcs

golden beets, quartered or in 6ths

carrots, sliced length wise in half or quarters depending on size

sweet peppers, halved and seeded

1/2 acorn squash, seeded and diced into 1″ pieces. 

Add anything else that is in season( veggies)

2 stems fresh rosemary

10 leaves of fresh sage

2 tbsp coconut oil, melted

1 tsp coarse sea salt, Himilayan or celtic sea salt  

Garlic Dip

2 cloves elephant garlic, halved, roasted for 30-40 mins

1/2c cashews or almonds, soaked 30-60 mins, rinsed

1/2 cup water

2 tbsp cold pressed organic olive oil

1/8 tsp sea salt

2 tbsp lemon juice

24 rosemary needles

2 sage leaves

1 small clove garlic

Method

Preheat the oven or Electric oil core skillet to 350F and pop the  garlic in to roast after rubbing it with a wee bit of coconut oil. Next begin washing and chopping your veggies. Toss all chopped veggies with salt, rosemary, sage and the melted coconut oil (I just popped it in the warm oven for a couple mins). Drizzle the oil slowly while stirring quickly as the oil will solidify as the veggies may be cooler than room temperature. Your roasting garlic should be nice and soft now, so remove from oven and allow to cool. Place the veggie mixture in large saladmaster roasting pan to avoid crowding and roast for 40-60 mins until just fork tender.

While the veggies are roasting lets make the sauce.

Place all ingredients except the fresh garlic clove into a blender and combine until nice and creamy, scraping down the sides a few times. Taste this mixture, checking for a nice noticeable garlic flavour. If it is too mild, like I thought, then hand crush a clove of fresh garlic and stir into the mixture. Blending it in with the blender will make it very spicy. Serve this yummy garlicky dip on the side with the veggies as a dipping sauce. 

It is important to slow roast the veggies at a lower temperature and avoid over heating the oil as you want to avoid creating toxic molecules if the oil over heats. Coconut oil is stable up to 350-400F.