RECIPE
Slow-roasted Garlicky Root Vegetables
Ingredients • 6 potatoes, peeled and chopped • 4 carrots, peeled and chopped • 2 sweet potatoes, peeled and chopped • 2 red onions, peeled and cut into eighths • 10 garlic cloves, peeled • 3 small beetroot, peeled and chopped • 6 tomatoes, halved • ½ cauliflower, broken into florets • ¼ cup Niulife Coconut Amino Sauce of your choice • 4 tablespoons Niulife Vegan Coconut Ghee, melted • ¼ cup each chopped fresh basil and parsley Dressing • 200 g natural yoghurt • 1 bunch marjoram, picked • juice of ½ lemon • 1 tablespoon runny honey • sea salt and freshly-ground black pepper
Method: 1. Preheat oven to 140ºC, fan-forced. 2. Prepare all vegetables and tumble into a large bowl. Season well with sea salt flakes and freshly ground black pepper. 3. In a separate bowl or jug, whisk together aminos, ghee and herbs until well combined. Add to vegetables and mix well to ensure they are all coated. 4. Turn vegetables into a large roasting pan and bake for four hours. 5. To make dressing, whisk together yoghurt, marjoram, lemon juice, honey, salt and pepper, and drizzle over hot vegetables to serve.
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This delightfully creamy coconut ghee tastes like butter, not coconut. With a blend of our life changing Niulife DME ® virgin coconut oil, it’s 100% dairy free.
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