Yesterday evening, I made this lovely Vegan, Gluten-free oven roasted mixed veggies side dish. The side dish is seasonal & delicious. I served it this time with fried sweet potato chunks & fried organic chicken strips that I coated with black pepper, sea salt & mild curry powder. I fried them in a fruity evoo. An easy to make dinner, not to mention: tasty, tasty, tasty! 🙂
I had 2 different pumpkins left in the fridge & had to use them up. You need 2 different pumpkins in here!!
I made a lot of roasted veggies but the 2 of us, eat a lot of veggies at our house,… you can make less, of course!
Side dish recipe: For 3 persons, with seconds
300 gr of peeled celeriac, cut into bite-sized chunks
385 gr of peeled butternut pumpkin, seeds & threads removed, cut into bite-sized chunks
265 gr of peeled, Hokkaido pumpkin, seeds & threads removed, cut into bite-sized chunks
2 fat big carrots, peeled & cut into bite-sized longer chunks
1 fat big white onion, peeled & cut into smaller wedges
3 to 4 tablespoons of a fruity extra virgin olive oil ( evoo )
12 grins of finely milled black pepper
1/2 teaspoon of Maldon sea salt
1 teaspoon of mild curry powder
2 teaspoons of spicy curry powder
To serve: cooked cooled off sweet potato chunks, 1 day old, fried in the same fruity evoo & seasoned with sea salt & black pepper & in olive oil fried organic chicken pieces, seasoned on both sides with sea salt, black pepper & mild curry powder!!! ( all kept warm!! )
1. Preheat your oven to 200°C ( 392 F ) for 10 minutes. I always use a fan oven so adjust your oven to the right temperature.
2. In 2 large non-stick oven dishes place all of your veggies equally divided, in 1 layer in your oven dishes. Scatter the spices all equally divided over your veggies. Drizzle your olive oil all over them. With clean hands, mingle everything together so that spices & oil are coated onto each side of the veggies. Place into the hot oven & roast for about 30 minutes. After 15 minutes of roasting, turn veggies over to prevent burning & for an equal roast.
3. After 25 to 30 minutes, check to see if veggies are ready. Test with a fork. Leave veggies for a few minutes & serve at once with the other sides or with sides of your choice, to make it completely vegetarian or vegan. If you want to make it vegan, fry some vegan spiced chorizo sausages in the same fruity evoo& you will end up with an equal divine dinner! You can taste each veggie well on its own & you can taste the different pumpkin sorts too. The curry spiced chicken strips & the sweet potato chunks go so well with these spicy roasted veggies! So, what are you waiting for?????? Enjoy! x 🙂 Stay tuned, Subscribe by email through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Get my E-Book: Healthy Vegan Christmas here too!
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