Roasted root vegetables

Ingredients for 2 people:

one medium yucca root

one big sweet potato

one big red beet

2-3 big carrots

a dash of salt

Directions:

Wash, peel and cut in the shape a wedges Place in an oiled pan and baked on high heat for 2-3 minutes. This is just so they are completely dry before you oil them, this way they won’t stick to the pan. Take the pan out, drizzle some oil, sprinkle some salt and mix them well so they are all oiled. Bake for about 10-15 minutes until soft and slightly brown on top.

We served these with corn-amarath bread and kefir-mustard veggies.aug3-2015 154 aug3-2015 161 aug3-2015 165

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s