Is there anything better than beautifully roasted vegetables? Straight out of the oven in winter or cooled in a salad in summer. I know there are people who think roasting is hard work. I’m not one of those people.
I often long for mash but don’t like the heavy feeling I get after eating mashed potato {and let’s be real, it’s never as good as my mum’s, which I always enjoy}!
The great thing about roasting vegetables is that you can roast any combination. We had a bunch of carrots which were almost at the end of their days. I gave them a good scrub, sliced them up {leaving the skin on to keep the nutrients in} and threw them in a pan with some chopped grape tomatoes, rosemary, thyme, a little Himalayan rock salt and a drizzle of coconut oil. Pop them in the oven at 140*C for 1-1.5 hours. You can use a higher temp and shorter cooking time if you prefer, but I think they’re sweeter the longer you roast them.
While they’re roasting, make a batch of white bean mash. Then pour yourself a glass of wine and contemplate life for a while.
Fresh green peas add a little colour and flavour, so layer your white bean mash then peas and lay your carrots and tomatoes across the top.
Pretty, tasty, easy and healty.
bumpyroadtobubba 
Sounds lovely, have you tried sweet potato mash? I find that so less stodgy than ‘normal’ mash!!
It’s a favourite!