Chilli roasted vegetables 

We eat roasted vegetables at least once a week. It is such a versatile dish and one that involves minimum effort – perfect 🙂

Invariably we have it as a supporting dish but it is worthy of being a main dish.

This dish posted is simply an assortment of vegetables – carrots, parsnips, peppers and sprouts – roasted in a drizzle of coconut oil for about 40 minutes with the occasionally gentle turning.Then I mixed in a tin of chopped tomatoes and a generous tsp of chilli powder and  topped with grated cheese. Back in to the oven to heat through. Serve with crusty bread.

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