It’s this time of year again…..not so much choice on the vegetable stalls but if you keep looking, you’ll notice that it’s not that bad. A lot of “ancient” vegetables have resurfaced, some of them my mum never ever cooked at home back in the days. Most of these winter veggies are root vegetables and the good thing about them is that they are high in vitamins and minerals that they absorb from the ground. More on the amazing heath properties of root vegetables here.
Seasoned with nutmeg, the roasted veggies featured in this recipe scream out comfort food. Plus, it’s super healthy and easy as ABC. Let’s get started.
Servings: 4 people
Timing: 30 minutes
– 2 cups jasmine rice
– 2 big or 4 small carrots
– 2 parsnips
– 24 small Brussel sprouts
– 1 tsp nutmeg
– a handful pecan nuts
– olive oil
– salt & pepper
Start by preheating the oven to 400°F (200°C).
Wash and peel all the veggies.
Cut the carrots into small sticks.
Cut the stem of the sprouts and remove any bad-looking or damaged leaf.
Slice the parsnips into 0.5 cm pieces.
Pour 2 tbsp. olive oil on a baking sheet and spread evenly.
Place the veggies on the baking sheet, season with nutmeg, salt and pepper, and roast in the oven for 20 to 30 minutes.
Meanwhile, bring water to a boil in a large saucepan. Add salt and cook the rice for 10 minutes (or follow packaging instructions).
Once cooked, drain the rice and divide it onto 4 plates. Display the roasted veggies on top and decorate with pecan nuts.