Healthy roast vegetables
(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.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 0g
Dietary fibre 4g
Honey and balsamic roast vegetables
1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey
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