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
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
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.