Roasted vegetables make a quick, healthy and filling meal and are also a must-have side dish in festive meals. To add extra flavour and creaminess, we use our Pumpkin Black Pepper Dressing as a pour over sauce. The sharpness also helps cut through richness in foods like roast meats and steak.
1 Large Carrot
Himalayan Pink Salt
Freshly-ground black pepper
1-2 Tbsp oil
1 Tblsp Mekhala Pumpkin Black Pepper Dressing
1. Wash and peel vegetables and cut into even-sized pieces of your preferred thickeness.
2. Transfer into a baking tray, pour over oil and season with Himalayan Pink Salt and pepper.
3. Place baking tray in a 200C/395F oven and roast for 30min.
4. Plate vegetables and pour over Mekhala Pumpkin Black Pepper Dressing.