Roasted vegetables with Macadamia Crunch


Oven roasted veggies are an all-time favorite, right? I use the vegetables which are in season and in my fridge. Here it’s beetroot, carrots, kohlrabi, onions and fennel. I served them with pesto rosso and a crunchy topping out of hemp seeds and macadamia nuts. Did you know that macadamias belong to the healthiest nuts because they contain a lot of valuable fatty acids? That’s why I write about them as one of my top 15 of healthy fats in my new book (it’s in German) about healthy fats. The recipe is out of this book. Here we go…

Roasted vegetables with Macadamia Crunch

Serves 2

  • 2 beetroots
  • 250 g carrots
  • 1 kohlrabi
  • 3 onions
  • 2 bulbs of fennel
  • 3 branches of rosemary and sage each
  • 1 lemon
  • 4 tbsp olive oil
  • salt, pepper
  • 2 tbsp of macadamia nuts
  • 1 tbsp of hemp seeds
  • ½ tsp cumin
  • 1 pinch of cinnamon powder
  • pesto rosso

Preheat the oven to 200 °C. Peel beets and carrots and cut them into 2 cm thick slices. Peel kohlrabi and onions, cut them into slices too. Wash the fennel and peel it – if necessary – to remove tough fibers from the outer leaves. Halve the fennel and cut it into slices with the stalk – so that the individual leaves do not fall apart.

Chop the herbs. Rinse the lemon under hot water, dry it and grate the zest. Halve the lemon and squeeze out the juice. Set the lemon peel aside, mix the juice with the herbs and the olive oil.

Season the vegetables individually with salt and pepper, turn them in the lemon olive oil mixture and then spread them on a baking sheet lined with baking paper.

Cook the vegetables in the oven for approx. 45 minutes, turning them carefully 1-2 times.

In the meantime separately roast macadamia nuts and hemp seeds in a pan without oil while stirring – as soon as everything is light brown, let the nuts and seeds cool briefly, then chop them in a blender. Mix them in a small bowl with cumin, cinnamon, lemon zest and salt. Serve the roasted vegetables with the macadamia mixture and Pesto Rosso.

You can either buy a ready-made Pesto Rosso or make one yourself:

Vegan Pesto Rosso

For 4 servings

  • 3 tbsp pine nuts
  • 50 g dried tomatoes (not preserved in oil)
  • 2 sprigs of rosemary
  • 1 clove of garlic
  • 125 ml olive oil (+ 1-2 tbsp for infusion)
  • salt, pepper

Roast pine nuts in a pan without oil until golden brown, then allow to cool on a plate. Boil the dried tomatoes in 125 ml water on low heat for 8 – 10 minutes, then let they cool down in the water.

Strip the needles of the rosemary and chop them. Peel the garlic and cut it roughly.

Puree pine nuts, dried tomatoes and cooking water, garlic, rosemary and the oil in a blender. Season with salt and pepper.

Pour the pesto into a jar, cover it thinly with olive oil and close the jar. The pesto can be stored in the fridge for about 2 weeks.




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