Roasted vegetables

Vegetables that used to be steamed in our house are often now roasted. Roasting really adds another dimension, in Brussels sprouts, for example, bringing out a deliciously nutty and sweet flavour. For a quick lunch, sprinkle grated cheese over the roasted cauliflower and replace in the oven for 5 minutes to melt the cheese.

Serves 2

Ingredients

Asparagus

• 500g asparagus spears, woody ends broken off
• 20g Lucy Bee coconut oil, melted
• Balsamic vinegar (optional, drizzle on once cooked)

Broccoli with garlic

• 500g broccoli, cut into evenly-sized florets
• 2 garlic cloves, crushed
• 20g Lucy Bee coconut oil, melted

Cauliflower with turmeric

• 500g cauliflower, cut into evenly-sized florets
• 2 tsp turmeric or curry powder (see book page 181 for homemade)
• 20g Lucy Bee coconut oil, melted

Brussels sprouts

• 20g Lucy Bee coconut oil
• 500g Brussels sprouts, outer leaves and brown ends removed

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. For the asparagus, broccoli and cauliflower, toss the ingredients together well, season with Himalayan salt and ground black pepper and roast in a single layer in a baking tray for about 15 minutes, until cooked to your liking (the edges of the broccoli should be slightly brown and crispy).

3. For the Brussels sprouts, heat the coconut oil in a baking tray in the oven, then remove and add the sprouts. Coat well, season and roast for about 45 minutes until browned, reducing the oven temperature a little after 15 minutes.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.