Big news and roasted brussels sprouts, beetroot and carrots with thyme and macadamia oil

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I made this super healthy, super tasty and super colourful roasted vegetable dish as a virtual high five to the witty vegetarian blogger I interviewed on Monday. Beetroot and brussels sprouts are two of my favourite veggies and both roast extremely well. The nuttiness of the macadamia oil (an ingredient I only recently discovered) and the thyme played very well with the natural sweetness of the beetroot and carrots. Delicious as a side dish and even better as an entrée with some couscous and cottage cheese.

As for the big news… (drumroll please)… The past few years have been such a roller-coaster ride. Some big decisions have been made – best one was marrying my hubby – and a few circumstances threw us off our game at times. This decision has been a long time coming though: I turned in my resignation from my day job. *Gasp!* I know, right? Tomorrow is officially my last day of being stuck in traffic, being totally office bound and sharing a small office with 15 other people. I am relieved. And thankful. And a little scared.

World of freelance here I come! #watchoutworld

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Ingredients:

3 small beetroot, peeled and sliced

Handful of baby carrots

Handful of brussels sprouts, halved

6 baby marrows, trimmed and halved

2 teaspoons thyme

2 tablespoons macadamia oil

Method:

1. Place all the veggies in an ovenproof dish. Drizzle with macadamia oil and sprinkle with thyme.

2. Bake in the oven at 180 degrees for an hour an a half or until the beetroot is cooked.

3. Serve hot with a dollop of cottage cheese.

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9 thoughts on “Big news and roasted brussels sprouts, beetroot and carrots with thyme and macadamia oil

  1. That is SOOO exciting!! I kind of love that you’re celebrating with this big pan of roasted veggies – totally my kind of meal!

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