Salty OMS Baked Vege's
Salty OMS Baked Vege’s
Don’t worry if you miss hot salty chips, I’ve found this to be the perfect healthy substitute! These go perfectly with oven baked fish and a fresh home made salad or with a big bowl of guacamole. They’re also super easy to throw together after a busy day at work and are completely OMS compliant, no oil on these babies!
I use this recipe weekly.
An assortment of root vegetables suitable for roasting, I generally use the following…
2 Sweet Potatoes
Braggs Soy Protein Sauce (the spray bottles are perfect for this recipe, right)
Line a large baking tray or 2 with good quality baking paper, you may need 2 trays if your doing lots of vegetables
Preheat your oven at 180 degrees celsius
Wash all the vegetables, scrub potatoes if you need to
Prepare vegetables. Peel sweet potatoes and pumpkin, I like to leave the skin on potatoes and carrots but feel free to peel these as well
Chop potatoes into chunky wedges, for a small potato I like to divide into 4 and carrots into 4 also. Chop pumpkin and sweet potatoes into roughly 4cm chunks. I like to go on the chunky side. Because these vegetables arn’t baked in oil which would keep them moist, these tend to dry out quicker and can get too sharp and dehydrated if cut too small or thin
Place the chopped vegetables evenly on your baking tray lined with baking paper
Place in pre-heated oven and bake on 180 degrees celsius for 20 minutes. Take out and turn after 20mins then spray or drizzle Braggs Soy Protein sauce over your veges till lightly coated
Place back in the oven and bake for another 20-40minutes or until cooked and lightly crispy
Serve with fresh fish and salad or on top of salad bowls, drizzle dressing or extra virgin olive to taste.