Baked Cinnamon, Turmeric and Paprika Vegetables
One of the biggest reasons I started HBHM was to show everyone that healthy cooking does not have to be expensive and gourmet to be nourishing and healthy.
This is a recipe my husband and I cook weekly, experimenting with different vegetables, spices and herbs. It’s seriously so quick, simple and delicious!
This particular dish we used as a side dish with baked organic sausages topped with fresh garlic and chilli powder. (The great thing is the sausages take exactly the same amount of time to cook as the vegetables so you can wack them in the oven together!)
What you need:
1x chopped sweet potato
¼ x chopped pumpkin
2x chopped carrot
2tbsp of unrefined coconut oil
2tspn of cinnamon
2tspn of turmeric
2tspn of smoked paprika
1tspn of Herbamare or Himalayan sea salt.
What you need to do:
Preheat oven to 180 degrees Celsius.
Place vegetables in baking tray. Sprinkle with spices and salt. Pour coconut oil over vegetables and give the vegetables a good stir coating them in the oil and spices. TIP: If coconut oil is solid, dollop on vegetables as shown in picture below and pop in the oven for 5 mins then remove tray from the oven and stir as the coconut oil would have melted.
Pop in oven for 30 to 40min or until vegetables are soft.
Serve with sausages and steamed greens.
TIP: Feel free to swap any of these vegetables for other root vegetables such as beetroot or parsnip and if you would like to add capsicum, zucchini or other soft vegetables just stir these in for the final 15-20min.