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Roasted Veg - 2 in 1

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Parsnips health benefits includes boosting heart health, preventing digestive issues, enhancing vision, supporting a healthy pregnancy, strengthening bones and managing diabetes. Brussel sprouts are a member of the Brassicaceae family of vegetables and are closely related to kale and cauliflower. These cruciferous vegetables resemble mini cabbages and are typically cut, cleaned, and cooked to make a nutritious side dish or main course.

Roasted vegetables 2 in 1


  • Carrots

  • Parsnips

  • Coconut oil

  • Himalayan salt

  • 1 cup Brussel sprouts

  • 1 Red onion

  • 1/2 Red cabbage salad

  • 2 pinches Himalayan salt

  • 1/2 lemon squeezed


  1. Roughly chopped the carrots and parsnips

  2. Place on a baking tray with parchment paper drizzled with coconut oil

  3. Sprinkle some Himalayan salt on - to taste

  4. Bake for 20-30 mins until golden

optional - you can add some thyme as well and some honey if you want before the vegetables are cooked

  1. Wash your Brussel sprouts

  2. Cook off your onions until slightly soft

  3. Then add your chopped brussels into the pan

  4. Next chop your red cabbage, adding your lemon juice, and Himalayan salt

  5. Then add that to the pan and let cook, until soft and browned.

optional - if you want to roast the veg, you can do so too, just to crisp them up


This recipe is taken from Alvin and Louise, if you want more recipes/ other services from them you can find them at

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