Steamed or roasted vegetables with Flaxseed Oil Recipe

The vegetables keep their natural sweetness and tender-crisp bite, while the flaxseed oil lends a mild nutty, earthy flavor.

Flaxseed Oil is naturally packed with omega-3 fatty acids and lignans, known to support heart health, fight inflammation, and promote overall well-being. Adding it after cooking preserves its delicate nutrients, giving your vegetables both a wholesome boost and a modern twist.

Whether served with grilled meats, fresh fish, or as part of a plant-based spread, this dish strikes the perfect balance of nourishment and flavor.

Ingredients

• Use vegetables according to your preference and taste. We suggest combining different colors of vegetables for a visually appealing and nutrient-rich dish.
• Flaxseed Oil
• Sea sale, ground pepper, garlic powder or herbs

Instructions: Steamed Vegetables with Flaxseed Oil

• Wash and trim your vegetables.
• Cut them into even-sized pieces to ensure uniform cooking.
• Fill a pot with about 1-2 inches of water and bring to a boil.
• Place the vegetables in a steamer basket over the boiling water.
• Cover and steam until just tender but still crisp, usually 5–10 minutes depending on the vegetables used.
• Remove the vegetables from the steamer and transfer them to a serving bowl.
• Drizzle 1-2 tablespoons of cold-pressed Flaxseed Oil over the hot vegetables.
• Season with salt, pepper, and optional fresh herbs like parsley, chives, or dill.
• Toss gently to coat evenly and serve warm as a nutritious side dish.

Instructions: Roasted Vegetables with Flaxseed Oil

• Preheat your oven to 200 °C (400 °F).
• Wash, peel if needed, and cut your vegetables into uniform pieces for even roasting.
• Popular choices include carrots, zucchini, bell peppers, broccoli, cauliflower, and sweet potatoes.
• Spread the vegetables evenly on a baking tray.
• Roast in the preheated oven until tender and lightly browned, about 20–30 minutes, turning halfway through.
• Remove the vegetables from the oven and transfer to a serving bowl.
• Drizzle 1-2 tablespoons of cold-pressed Flaxseed Oil over the hot vegetables.
• Season with salt, pepper, and optional herbs like thyme, rosemary, or parsley.
• Toss gently to coat evenly and serve warm.

Please note while Flaxseed Oil should not be cooked with, it is safe to add your oil once the food has been removed from the heat.