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Roasted Root Vegetables with Coconut Milk and Macadamia Nuts [Vegan]
Roasted root vegetables – cooked in coconut milk, and topped with salty, crunchy macadamia nuts, these are so sweet, creamy and delicious that you will get addicted! You may even skip the Thanksgiving pie! It’s also really easy to put together – there is no cooking, except for chopping a... Read More
Ingredients You Need for Roasted Root Vegetables with Coconut Milk and Macadamia Nuts [Vegan]
How to Prepare Roasted Root Vegetables with Coconut Milk and Macadamia Nuts [Vegan]
- Chop all veggies into bite size pieces.
- Put veggies and garlic cloves in a roasting pan with coconut oil and coconut milk - they should not be covered in milk, just add half an inch at the bottom
- Roast at 400°F for 40-50 minutes, stirring them occasionally until they are soft, and creamy, and the coconut milk has reduced and thickened.
- Remove from oven and top with salted, toasted macadamia nuts.
- Optionally add a pinch of cinnamon, and sprinkle with fresh chopped cilantro.
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