You'll also find this recipe in our Low Carb Christmas Mini Cookbook.
Spiced Roasted Vegetables
1 kg of Winter Vegetables (swede, carrots, broccoli, cauliflower, pumpkin, butternut squash, parsnips, celeriac)
2 tsp Ketoroma Vegetable Blend (alternatively, use 2 crushed garlic cloves, 1/4 tsp ground turmeric, and 1 tbsp paprika)
2 Large Garlic Cloves, chopped as finely as possible
30-45ml Olive Oil or Cooking Coconut Oil or Beef Dripping
Salt to taste
If using swede, parboil this for 15 minutes in salted water and drain before continuing with the method.
Preheat the oven to 170°C.
Chop all the veg into large chunks with straight edges - this will give the veg extra depth when cooking as it will catch the heat and become charred.
Add the oil to a metal roasting tray and place it on the stove on a medium heat. As the oil warms, add the Vegetable Blend, stir a few times, and then add the garlic. Add all the vegetables and coat them in the mixture.
Cook for 5 minutes, shallow frying, not allowing them to burn.
Bake for 40 minutes or until the veggies are cooked to your liking.