Comfort-full Autumnal Roasted Vegetables in Ghee
These roasted vegetables will liven up any roasted chicken or other roast on a windy, rainy day! Use any vegetables in season, and the addition of ghee will give your creation a far nicer, sweeter taste without the bloat-causing dairy or toxic fats.
- 1 organic butternut squash – unpeeled, cubed
- 2 medium sweet potatoes, washed, cubed
- 3-5 raw beetroots, peeled, washed and cubed
- 2 leeks, washed and cut in large chunks
- 2 red onions, sliced in 4 pieces
- 2 tbsp maple syrup
- 1 tbsp herbes de Provence
- 1 Tbsp fresh thyme
- 1/4 teaspoon sea salt
- black pepper to taste
For the ghee:
Use shop-bought ghee or make your own:
2 sticks of organic/grass-fed unsalted butter
- Turn oven on at 130C
- make the ghee: place the butter sticks in an oven-proof dish and place into the oven
- let the butter melt (about 20 minutes) and sieve out the oil from the dairy cream when they naturally separate.
- Turn the oven up to 180C
- Keep the oil in a glass container in the fridge. discard the ‘cream’.
- Put 2-3 tbsps of ghee all over the vegetables
- Put all the vegetables on a baking tray, mix the ghee, maple syrup, salt, herbs together with your hands or a spoon
- Bake the lot for 40-45 minutes, checking regularly that nothing burns.
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