Baked Veggies

This dish is an enduring addiction of mine. The simplicity of the flavours of vegetables baked separately with a little coconut oil and sea salt combine together to make a complex and stunning bouquet of deliciousness.

1. 500 g king baby oyster mushrooms, sliced, tossed with coconut oil, and sea salt, and baked at 345 for 30 minutes

2. 1 red cabbage, diced and 1 heart of celery sliced, tossed with coconut oil and sea salt and baked at 345 for 30 minutes

3. 1 butter nut squash, diced,  tossed with coconut oil and sea salt, and baked at 345 for 45 minutes

4. 3 small sweet potatoes (asian kind) cut into pieces, one medium onion diced, 1 pint grape tomatoes cut into eighths, tossed with coconut oil and sea salt and baked at 345 for 50 minutes

5. 1 large parsnip cut into pieces and 3 large carrots cut into slices all tossed with coconut oil and baked at 345 for 25 minutes


directions:

After all the ingredients are baked, combine them. I made this a couple of days ahead, then reheated it slightly. Perfection!!