ROOT VEGETABLES TRAYBAKE
These days I cannot wait to switch on the oven to roast some vegetables, I was without oven for few months, and I thought it was the end of the world. So, here I am back to my roasting, with a new recipe that will help support your immune system due to some key nutrients.
Pumpkin seeds are full of antioxidants that may help protect against disease and reduce inflammation. Carrots and pumpkin are rich in beta-carotene, the precursor of vitamin A, a powerful antioxidant that can reduce inflammation and boost immune function by increasing disease-fighting cells in the body. Rocket is rich in beta-carotene and vitamin c, the latter a well-known nutrient that support the body own ability to strengthen the immune system. Parsnips are also a good source of vitamin C, in addition to vitamin K, which helps to regulate blood clotting.
Time: 30 minutes
– 2 medium carrots, peeled
– ¼ cup (30g) pumpkin seeds
– 2 medium parsnips, peeled
– 450g pumpkin, peeled
– 2 tbsp. olive oil
– a pack (120g) of rocket
– 50g feta
- Pre-heat the oven to 200C.
- Wash and peel the carrots and parsnips. Cut them into small strips. Peel and cube the pumpkin.
- Place all the vegetables into a roasting tray, and grease evenly with 1 tbsp of olive oil. Season with salt and pepper, and roast in the oven for 20-30 mins (depending on the thickness of the vegetables).
- Once cooked add the roasted vegetables and rocket to a large bowl and drizzle with the remaining 1 tbsp of olive oil.
- Sprinkle with crumbled feta cheese and pumpkin seeds, and season with salt and pepper to serve. For an extra boost of protein, add some chicken or turkey breast.