Iodized Table Salt

Roast vegetables with garlic, thyme and rosemary

Assorted vegetables drizzled with olive oil, sprinkled with garlic, thyme, rosemary and fine iodized salt, then roasted until tender and aromatic.

Main course

40 min
4 Servings

Ingredients

JOZO Iodized salt fine

JOZO pepper mix

Olive oil

½ bunch thyme and rosemary

2 medium-sized parsnips

250 g carrots (or rainbow carrots)

1 fennel bulb

300 g beetroot (yellow, red or Chioggia beet)

300 g pumpkin

200 g Romanesco cauliflower

2 red onions

Instructions

Pre-heat the oven to 210°C. Wash all the vegetables well in cold water (there is no need to peel them, except the onion) and allow them to drain.

Cut them into equal-sized pieces and spread them out in a roasting tray. Drizzle with oil and sprinkle with coarsely chopped thyme and rosemary.

Then sprinkle with JOZO Iodized salt fine and pepper mix and roast for about 30 mins until the vegetables are tender. Stir once half way through.

Grilled ‘côte de boeuf’ with ‘chimichurri’

Grilled côte de boeuf seared, oven‑roasted with thyme, then paired with a tangy chimichurri of tomatoes, parsley, garlic, chili, oregano and cumin.

Sea Salt

Main course

Salt baked pork fillet

Root vegetables, onions and pork fillet surrounded by coarse salt and baked until tender, then served with a yogurt–arugula–honey–lemon cream for balanced flavor.

Iodized Table Salt