Chilli Roasted Greens
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Prep Time
5 MINS
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Cook Time
20 MINS
- KCals 62
- Carbs 4.8G
4 Servings
Ingredients
- 300 g tenderstem broccoli
- 100 g asparagus spears trimmed and cut in half
- 100 g courgette cut into half moon shapes
- 70 g green beans ends trimmed
- 1 red chilli seeds removed and finely sliced
- 1 garlic clove peeled and crushed
- 5 cm fresh ginger peeled and finely grated
- 100 ml coconut plant-based drink
- 1 tsp turmeric
- 1 tsp onion granules
- 2 tsp lime juice
- salt and pepper to taste
- low-calorie cooking spray
Instructions
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Preheat the oven to 200°C.
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Add the broccoli, courgette, green beans and asparagus to a roasting tin. Spray with low-calorie cooking spray and pop into the oven for 10 minutes.
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Combine the coconut milk, garlic, ginger, onion granules, turmeric and lime juice in a small bowl and season with salt and pepper.
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Once the vegetables have roasted for 10 minutes, pour over the coconut milk mix and toss the vegetables lightly to coat. Sprinkle over the red chilli and cook for a further 10 minutes.
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The vegetables should still have a crunch and should just be starting to brown round the edges. If you would like them a little softer, cook for an extra 5 minutes or to your liking.