Ghee Roast Organic Seasonal Vegetables: Nutrient Maximizer

Maximize the absorption of fat-soluble vitamins from seasonal greens and roots by slow-roasting them in authentic Cow A2 Ghee.

Serves 3 · Time: 30 mins

Ingredients

• 1 cup sweet potato cubes
• 1 cup broccoli florets
• 1 cup carrots, sliced diagonally
• 2 tbsp Thaaro Pure Bilona Desi Cow A2 Ghee, melted
• 1 tsp roasted cumin powder
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp rock salt (Sendha Namak)
• Fresh coriander leaves for garnish

Method

1. Preheat your oven to 200°C (400°F) or prep a large heavy cast-iron skillet.
2. In a large bowl, toss all the chopped vegetables together.
3. Drizzle the melted Thaaro A2 Cow Ghee over the veggies. Add salt, black pepper, and cumin powder. Toss well to ensure an even coating.
4. Spread the vegetables in a single layer on a baking tray lined with parchment paper.
5. Roast for 20-25 minutes, tossing halfway through, until the edges are caramelized and tender.
6. Remove from oven, sprinkle with fresh coriander, and serve hot as an accompanying healthy side.

Tips

• Vegetables like carrots and broccoli contain Vitamins A and K, which are strictly fat-soluble and require the ghee's lipid matrix to be fully absorbed by your intestine.