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roast veg
Roasted vegetables are a great side dish, and a fantastic way to use up whatever happens to be in your fridge. This dish is seasoned with Lofoten Seaweed’s Wok u0026amp; Greens spice blend – a fragrant, aromatic blend of garlic, coriander, lime and winged kelp. Serve this as a side dish with meat or fish, or if you have some stock handy, why not turn it into a soup? Simply put the roasted vegetables into a blender with enough stock to cover it and blend until you reach your desired consistency. This is a great dish to keep you warm in the winter, and make sure that you’re getting plenty of vitamins and minerals.
Makes 6 portions

Ingredients:

100g carrot
100g red onion
100g leek
80g red pepper
300g celeriac
300g potatoes
200g cauliflower
4 tbsp olive oil

Directions:

1)
Preheat the oven to 180°C. Wash and peel the vegetables, then cut all of them into cubes roughly 1cm square.
2)
Mix the vegetables in a bowl with the olive oil and Wok u0026amp; Greens spice blend. Spread the vegetables out on a baking tray and roast for approx 25 minutes until golden, stirring them every 10 minutes to ensure they are roasted evenly on all sides.

Did you enjoy these roasted vegetables? Why not try serving them alongside this baked cod in white wine sauce?

Del ditt måltid, og tagg @lofotenseaweed på Instagram

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