‘Nothing beats gorgeous roasted vegetables, and this trio of vegetables work perfectly with roast meats, fish and poultry. They are the perfect partners to a big Sunday roast lunch or dinner.’ Rebecca Coomes
Classification: Phase 1 – Restricted, GF, V, LF
Pre-heat the oven to 180oC/355oF.
- 2 cups pumpkin, sliced or chunks
- ½ tsp ground cumin
- 1 tsp salt
- 1 tbs olive oil
Place the pumpkin in a large bowl. Sprinkle with the cumin and salt and drizzle with olive oil. Stir to combine. Line a baking tray with baking paper then place the pumpkin on it. Place in the oven and roast for 45 – 60 minutes, or until the pumpkin is golden brown and cooked through.
Thyme roasted carrots
- 2 bunches baby carrots, trimmed and washed
- ½ bunch thyme, leaves picked
- 2 tbs ghee, melted
- ½ tsp salt
- ½ tsp pepper
Place the baby carrots in a large bowl. Drizzle with melted ghee, and sprinkle with the thyme leaves, salt and pepper. Stir to combine. Line a baking tray with baking paper then place the carrots on it. Place in the oven and roast for 45 – 60 minutes, or until they are golden brown and cooked through.
- 2 fennel, quartered
- 1 lemon, sliced
- 2 tbs olive oil
- Salt and pepper to taste
Line a baking tray with baking paper then place the fennel on it. Drizzle with olive oil, scatter with lemon slices, and sprinkle with salt and pepper. Place in the oven and roast for 45 – 60 minutes, or until the fennel is soft and cooked through.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.