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