Healthy roast vegetablesReviewed by our expert panel
(at time of publication)
- 4-6 cups vegetables – we used kumarasweet-potatoX, onion, pumpkin, parsnip, yam, potato and beetrootbeetsXGarlic roast vegetables mixture
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- 1 teaspoon lemon pepper
- herbs, fresh or dried
1 Put vegetables in an ovenproof roasting dish. Mix flavour ingredients and stir through vegetables.
2 Cook at 180ºC until tender. Small chunks take about 30 minutes, bigger chunks, longer.
Honey and balsamic roast vegetables
1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 0g
Dietary fibre 4g
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