Roasted Veggies & Toasted Buckwheat Seeds

There are still lot of root vegetables on the market stalls. You can still find amazing stuff to roast with a little bit of olive oil. I’ve also used buckwheat seeds for this recipe. Buckwheat even if called ‘black wheat’ is gluten-free. You can have some as much as you want. If you have a doubt on gluten-free flour or cereals, please refer to my post on that subject in the ‘Products & Advices’ folder.Ingredients: Middle sized, peeled and sliced:

  • 1 orange carrot
  • 1 purple one
  • 1 parsnip
  • 1 yellow beet
  • 1 green turnip
  • 1 jerusalem artichoke


  • 1/2 cup buckwheat seeds
  • 1/4 cup ground flaxseed
  • 2 tbsp tamari (wheat- free soy sauce)
  • 2 tbsp water
  • 1 tbsp olive oil for the seeds & 4 tbsp for the veggies
  • 1 tbsp agave syrup
  • 1 handful parsley leaves, chopped thinly
  • 1 handful mint leaves, chopped thinly
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • the juice of 1/2 a lemon
  • salt and pepper


  1. Preheat your oven to 300°F.
  2. Display the veggies in an oven dish, drizzle with olive oil and top with thyme and rosemary
  3. In a bowl, mix the buckwheat, the herbs, the tamari, the olive oil, the water and the agave syrup
  4. Spread out the mixture in an oven dish covered with baking paper
  5. Once the seeds are toasted (slightly golden and crunchy), retrieve them from the oven
  6. Display the veggies in a plate and add the toasted seeds. Add a dash of lemon juice and season to taste