Mindful Medley: Roasted Spring Vegetables Tossed with Adaptogenic Herbs

Mindful Medley: Roasted Spring Vegetables Tossed with Adaptogenic Herbs

When we think about adding herbs to our diet, we tend to either think of their value in terms of flavour or benefit.  But herbs offer both flavour and benefit!  If you sprinkle basil on your veggies for flavour, why not toss in holy basil (Tulsi) for more benefit?

Roasting brings out the rich, natural flavours and hearty texture of seasonal assorted vegetables. Sprinkling in Gotu Kola and Green Tea Ashwagandha blends just after cooking adds a subtle sweetness and delicate earthiness to this beautiful dish while maximising the healthy herbal potency.  You might just find yourself holding back on the salt and pepper with this simple, colourful side!

Mindful Medley: Roasted Spring Vegetables Tossed with Adaptogenic Herbs

Roasted spring vegetable medley (5)

Serves 8

Ingredients:

  • 500g gold or red new potatoes, quartered
  • 1 teaspoon garlic powder
  • 2 medium carrots, peeled and chopped into 2cm chunks
  • 1 small bunch asparagus, peeled and cut into 2cm pieces
  • 1 small bunch radishes, trimmed and chopped into approximately 2cm pieces
  • 1 small red onion, peeled and sliced into 2cm thick wedges
  • 2 tablespoons olive oil, divided
  • Sea salt and fresh ground pepper to taste
  • 1 infusion bag of Gotu Kola
  • 1 infusion bag of Green Tea Ashwagandha 

Directions:

    1. Preheat oven to 225°C
    2. Spread potato layer in a single layer on a rimmed baking sheet. Roast twenty minutes.
    3. While potatoes are roasting, combine remaining tablespoon olive oil with the rest of the vegetables and sprinkle the contents of the two infusion bags over the veg. Mix through. After twenty minutes, add to pan of potatoes, stirring to turn potatoes and evenly combine. Roast for a further 20 minutes.
    4. Remove pan from oven and serve warm or at room temperature