I think this is one of the easiest, simplest and best ways to eat vegetables as the roasting brings out their sweet flavour and makes them deliciously tender.
295 CALORIES | 14G FAT | 2G SATURATES | 22G CARBS | 20G SUGAR | 2.7G SALT | 10G PROTEIN | 17G FIBRE
SERVES 2–4
400g carrots, topped, tailed and halved lengthways
12 button mushrooms, stems removed
2 leeks, trimmed and sliced
a handful of asparagus, trimmed
1 fennel, cut into wedges
2 courgettes, topped, tailed, halved lengthways and cut into large chunks
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon white truffle salt
1. Preheat the oven to 200°C/gas mark 6.
2. In a large bowl, mix the vegetables together with the thyme, olive oil and vinegar.
3. Tip all the vegetables into a large roasting tin and roast for 10 minutes, then take out of the oven, give the tin a shake and roast for a further 10 minutes or until soft, golden and cooked through.
4. Sprinkle over white truffle salt and serve immediately.
TIP
Truffle salt is sea salt infused with the Italian delicacy of dried truffles, which lends it a deliciously rich, earthy flavour. It makes a great alternative seasoning (try it with eggs) and is a great thing to have on hand in your Paleo store cupboard.
