- Yesterday evening, I made this tasty mixed spiced oven roasted veggies dish! This is just superb! Every ingredient tastes amazing with the spiced mix on it. This main dish is Vegan & Gluten-Free too! I served this though with fried organic chicken pieces, that I fried in some hot fruity evoo & seasoned with chicken spices. You can serve this with spiced tofu or vegan spiced chorizo sausages, to make it completely vegan!
Recipe: For 2 persons
300 gr mini-carrots, peeled & cut into 2, if they are thicker
6 fat cloves of garlic, UNPEELED
2 young yellow courgettes, cleaned, cut into thicker rings & then into 2, if they are too big
1 big sweet potato, peeled & cut into fries
220 gr peeled, Summer pumpkin, pits & threads removed, cut into bite-sized pieces ( weighted when cut up )
4 tablespoons of a fruity evoo
1 teaspoon garam masala
1 teaspoon sea salt
2 teaspoons hot curry powder
1 teaspoon dried oregano
To serve: fried gluten-free organic chicken pieces seasoned with gluten-free chicken seasoning or to make it completely vegan: vegan spiced chorizo sausages!
1. Preheat your oven to 225°C ( 237 F ) for 10 minutes. Take a large non-stick oven roasting tin & spread all of your veggie ingredients in 1 layer in it. Tuck your 6 fat cloves of unpeeled garlic pieces between your mixed veggies. Now scatter your spices all over your veggies, evenly divided. Drizzle tablespoons of fruity evoo all over them. With clean hands, mingle very ingredient together with the oil. When every ingredient has been coated with spices & oil, place into the hot oven & roast for about 20 to 25 minutes. After the first 13 minutes of roasting, turn all the veggies over to prevent burning & for an equal roast! My veggies were tender & roasted after 23 minutes. When you open your oven door, your house will smell amazing with those yummy spices!
2. Serve after a few minutes with your fried organic chicken pieces or with some good vegan spiced chorizo sausages! MMM! Serve instantly & tuck in!!!
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