This bowl is absolutely bursting with goodness perfect for detoxing after the festive season. It includes crispy,
salted kale and herb seasoned carrots, sprouts, parsnips, red pepper and potato wedges.
Many people boil veg which can be boring and tasteless. By roasting and seasoning them, they become so sweet and crispy. It’s definitely my favourite way to load up on greens!
After all the festive indulging and boozing our bodies often lack nutrients in January, so it's really important to load up on plenty on fruit and veggies. Sprouts are definitely not just for Christmas anymore, they’ve become extremely popular since being deemed a super food, owning to their valuable nutrients.
Kale is also up there as a super food and is extremely high in fibre, which helps keep the digestive system functioning properly. The peppers and parsnips will also load you up with with plenty of Vitamin C and potassium.
Try adding a fried egg on top for an extra protein boost!
Ingredients: Serves two
1 potato
2 carrots
2 parsnips
1 red bell
pepper
1 cup brussel sprouts
Handful of
kale
Knob organic, unsalted butter or 2 tbsp. olive oil
2 tbsp.
mixed herbs
Handful of
fresh thyme
Salt &
pepper to taste
Method:
Peel carrots
and parsnips and chop into chunks, along with the red pepper, sprouts and potato.
Add veg into an oven proof dish and season with
butter / olive oil, mixed herbs, thyme, salt and pepper.
Oven at 190
degrees for approx. 30-40 mins (until crispy) – stirring occasionally.
5 minutes before the veg is ready to come out the oven, sprinkle the kale over the top of the veg and oven until crisp (keep an eye on it as it can burn very quickly).
Once cooked, remove from oven and plate up.
5 minutes before the veg is ready to come out the oven, sprinkle the kale over the top of the veg and oven until crisp (keep an eye on it as it can burn very quickly).
Once cooked, remove from oven and plate up.
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