Roasted Broccoli, Brussels Sprouts and Carrot with Paprika

If you’re sick of steamed vegetables, give this pregnancy recipe a whirl. Roasted vegetables are a delicious way to enjoy more vegetables more often. Serve alongside quinoa, marinated baked tempeh, or a piece of grilled chicken or fish for a complete and nutritious pregnancy meal.

| Serves 2 |

Ingredients

1 head of broccoli

250g brussels sprouts

1 carrot

½ brown onion

2 tbsp olive oil or coconut oil

paprika

salt to taste

Method

Preheat oven to 180°C and line a baking tray with baking paper.

Cut broccoli into long thin pieces, so the stems are no thicker than a finger.

Chop the brussels sprouts in half.

Cut the carrot and onion into thin strips.

Add all the vegetables and oil to a bowl and toss to coat. Spread the vegetables in a single layer on the baking tray and sprinkle lightly with paprika and salt.

Bake for 45 minutes or until tender.

While the vegetables are roasting, add two pieces of fish to a second baking tray, line with baking paper, drizzle with lemon juice and olive oil and roast for about 15 minutes. And that’s dinner done.