Light up the new year with a healthier lifestyle: this combination of roasted vegetables is a firecracker – and, an innovative accompaniment to roasted meats. It also works extremely well as a lunch or brunch dish; I often serve it alongside my ‘superfoods salad’ and a nice slice of sourdough bread. Roasted beets, sweetcorn with paprika and carrots with cumin is easy to make and full of nutrients – add a bit of chopped cilantro to freshen it up and serve with a glass of shiraz.
- Preheat the oven to 200 C and wash all the vegetables.
- Wrap each beet in foil and place on a salt covered baking tray (the salt helps to insulate the beets). Roast for 45-50 min until a knife pierced through comes out easily. When they are done and cool enough to handle, use a paper towel to help peel the beets. Slice them into small pieces.
- Season the corn with olive oil, paprika, salt and pepper. Wrap each individually in foil and roast for 10-12 min, rotating once midway through. Remove from oven, and, when cool enough to handle, unwrap and use a knife to cut off the kernels into a medium bowl.
- Peel and chop the carrots. Put in a bowl and season with olive oil, cumin, salt and pepper. Pour onto a baking tray and roast for 10-12 min (or until they are cooked and start to turn crispy); turn them over midway through cooking.
- When the beets and carrots have finished roasting, add them to the bowl with the corn. Add in the chopped cilantro and adjust seasonings.