Roasted veggies & toasted buckwheat seeds


There are still a lot of root vegetables on the market stalls. You can still find amazing stuff to roast with nothing but a little bit of olive oil. I have also used a little bit of buckwheat seeds for this recipe. Buckwheat even if called “black wheat” is gluten-free.

For 2 people.


Middle sized, peeled and sliced :

  • 1 orange carrot.
  • 1 purple carrot.
  • 1 parsnip.
  • 1 yello beet.
  • 1 green turnip.
  • 1 jerusalem artichoke.

Then :

  • 1/2 cup buckwheat seeds.
  • 1/4 cup ground flaxseed.
  • 2 tbsp tamari (wheat-free soy sauce).
  • 2 tbsp water.
  • 1 tbsp olive oil.
  • 1 tbsp agave syrup.
  • 1 handful parsley leaves, chopped thinly.
  • 1 handful mint leaves, chopped thinly.
  • 1 tbsp fresh rosemary.
  • 1 tbsp fresh thyme.
  • 1 tbsp of olive oil for the buckwheat seeds.
  • 4 tbsp of olive oil for the veggies.
  • The juice of 1/2 a lemon.
  • Salt and pepper.


1.- Preheat your oven to 300° F.

2.- Display the veggies on an oven dish, drizzle with olive oil and top with thyme and rosemary.

3.- In a bowl, mix the buckwheat, the herbs, the tamari, the olive oil, the water and the agave syrup.

4.- Spread out the mixture in an oven dish covered with baking paper.

5.- Once the seeds are toasted (slightly golden and crunchy), retrieve them from the oven.

6.- Display the veggies in a plate and the toasted seeds. Add a dash of lemon juice and season to taste.

Enjoy !

The Pineapple Chef (