You may notice that we are a little bit obsessed with roasting vegetables. But, what's better than a crispy an tender forkful of deliciousness? We ate our way through many sides... these were our favourites! Dig in and enjoy – we certainly did.

Buckwheat, roasted carrots and pomegranate tabouleh

Delicious Magazine Australia


  • 1/2 cup (100g) buckwheat, soaked in water overnight, drained
  • 2 bunches baby (Dutch) carrots, tops trimmed
  • 1/4 cup (60ml) coconut oil, melted
  • 1 tbs harissa paste
  • 11/2 tbs pomegranate molasses
  • 1/2 cup (80g) almonds, roasted, chopped
  • Seeds of 1 small pomegranate
  • 1 bunch flat-leaf parsley, leaves roughly chopped
  • 1/2 bunch mint, leaves torn
  • 3 spring onions, thinly sliced
  • 2 tbs extra virgin olive oil
  • Juice of 1/2 lemon


Preheat the oven to 180°C. Toss the carrots, coconut oil, harissa and 1 tbs pomegranate molasses in a bowl, then season with a good dose of salt. Roast for 30-40 minutes until tender. Let them cool.

Meanwhile, bring a pot of water to the boil over high heat. Add the soaked buckwheat and cook for 3 minutes or until tender. Drain and refresh under cold running water. Transfer buckwheat to a large bowl and set aside.

Toss the remaining ingredients and 2 tsp molasses with buckwheat. Season to taste and top with roasted carrots to serve.

Thank you @DeliciousAu

Toasty Sweet Potatoes With Pears and Onions

Good Housekeeping


2 Bartlett pears, about 14 oz, cored and cut into wedges

2 small red onions, cut into wedges

2 small sweet potatoes (about 1 lb), cut into 1/2-inch-thick half-moons

6 sprigs thyme, plus more for serving

3 tbsp. olive oil

Kosher salt



Heat oven to 220C. On large rimmed baking sheet, toss pears, onions, sweet potatoes, and thyme with olive oil and 1 teaspoon each salt and pepper. Roast until golden brown and tender, 35 to 45 minutes. 

Sprinkle with additional thyme for some extra flavour and aroma.

Sprouts, Almonds, Onions, Raisins...Butter

Good Housekeeping 


2 lb. Brussels sprouts, halved

2 red onions, cut into 1/2-inch-thick wedges

2 tbsp. olive oil

Kosher salt and pepper

4 tbsp. unsalted butter

1/3 c. sliced almonds

1/4 c. golden raisins

2 tbsp. fresh lemon juice


Heat oven to 200°C. On large rimmed baking sheet, toss Brussels sprouts, onions, oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Turn sprouts cut side down and roast until golden brown and tender, 20 to 25 minutes.

Meanwhile, about 5 minutes before Brussels sprouts are finished, melt butter in 10-inch skillet on medium until foaming. Add almonds and cook, stirring, until almonds and butter are golden brown, 2 to 3 minutes. Add raisins, lemon juice and 1⁄4 teaspoon salt and swirl pan to combine.

When sprouts and onions are cooked, transfer to platter. Spoon brown butter mixture over Brussels sprouts and onions.

Another AMAZING side from @GoodHousekeeping