Roasting a few vegetables of the orange coloured variety.

Roasting is a nice alternative to boiling or mashing these sort of vegetables. In this picture there is sweet potato and butternut squash, ready to go in the oven with some rosemary, (see the blog on rosemary for its many health benefits), garlic and onions.

Sweet potatoes and butternut squash are full of carotenoids, which are great for the skin, the eyes and also good for ridding the body of free radicals. These both have high levels of vitamin C, E and K. There are lots of minerals represented by these orange vegetables too, including magnesium, iron, copper, potassium, calcium, manganese, zinc and phosphorus.

 

To roast them, heat the oven to 200C.

Chop the sweet potatoes and the butternut squash into slices, I leave the skin on because it tastes good and gives more nutrient density. Chop the onion and crush the garlic, place on a baking tray and add the rosemary, a bit of Himalayan crystal salt and a drizzle of olive oil. Place into the oven and in 45mins to an hour you will have a lovely baking tray of delicious warming vegetables.