FOOD EXTRA

Roasted root vegetables & citrus

SERVES 4- 5

340g carrots, peeled,

cut lengthwise

340g parsnips, peeled,

cut lengthwise

1 lemon, unpeeled, cut into

8 pieces

1 orange, unpeeled, cut into

8 pieces

1 small red onion, cut fajita

style (see below)

½ cup kalamata olives,

chopped

Handful fresh thyme,

roughly chopped

2 tbsp melted coconut oil

1 tsp fine sea salt

1 Place the oven rack in the middle position and preheat oven to 200 ºC.

2 Combine the carrots, parsnips, lemon wedges, orange wedges and red onion on a shallow-rimmed roasting pan.

3 Scatter the olives and thyme on top. Drizzle with the coconut oil and season with the sea salt.

4 Roast until the vegetables are tender – about 45 minutes – stirring halfway through.

5 When the vegetables are done, squeeze the cooked citrus pieces over the vegetables (carefully, as they will be hot), then discard.

Toss to evenly distribute the juice. Serve hot.

RED ONION – CUT FAJITA-STYLE

Cut a red onion in half lengthwise (from stem to stem). Place the halves cut-side down on a chopping board. Run a sharp knife from stem to stem, making 5mm slices from one side of the onion to the other.

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