You'll also find this recipe in our Low Carb Christmas Mini Cookbook.
Spiced Roasted Vegetables
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Spiced Roasted Vegetables
Rated 2.5 stars by 2 users
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Author:
Keto Fitness Club
This is a fantastic way to use the Ketoroma Vegetable Blend!
The macros for this dish will vary depending on the vegetables used.
Ingredients
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1 kg of Winter Vegetables (swede, carrots, broccoli, cauliflower, pumpkin, butternut squash, parsnips, celeriac)
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2 tsp Ketoroma Vegetable Blend (alternatively, use 2 crushed garlic cloves, 1/4 tsp ground turmeric, and 1 tbsp paprika)
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2 Large Garlic Cloves, chopped as finely as possible
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30-45ml Olive Oil or Cooking Coconut Oil or Beef Dripping
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Salt to taste
Directions
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.
