Tasty Tuesday {an easy light dinner or weekend lunch}

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.

Tasty Tuesday {an easy light dinner or weekend lunch}

While they’re roasting, make a batch of white bean mash. Then pour yourself a glass of wine and contemplate life for a while.

Tasty Tuesday {an easy light dinner or weekend lunch}

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.

Tasty Tuesday {an easy light dinner or weekend lunch}

Pretty, tasty, easy and healty.

Bon Appétit!

2 Comments Add yours

  1. Sounds lovely, have you tried sweet potato mash? I find that so less stodgy than ‘normal’ mash!!

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