Asparagus, cauliflower, brussel sprouts are other veggies that are great when baked (and will take a similar time).
This recipe uses dutch carrots, which you’ll see around more a lot these days. They are skinnier than normal carrot with green stems coming out the top. They look beautiful!
If you use normal carrots, maybe slice them up before so they cook properly.
Tip: Don’t chop off all the stems. You can eat them! They go crispy and yummy. Just make sure you rinse them properly…
Chilli Garlic Green Beans
Baked Sweet Potato
Sautéed Chilli Snow Peas
Avocado + Heirloom Tomato Salad
Summer Mushroom Salad
Turmeric Baked Cauliflower
Tomato Medley & Barbecued Haloumi Skewers
Chopped heirloom tomato salad