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recipes

Roasted Vegetables

Seasonal mixed vegetables, roasted in honey or agave syrup until sticky and golden brown.
Roasted Vegetables

Prep Time: 20 minutes

Serves:4

Cooking Time: 1 hour 10 minutes

A wide variety of vegetables - particularly of different colours - is essential to a healthy diet. We've packed this recipe for roasted vegetables with carrot, swede, beetroot and capsicum peppers so that you're well on your way to meeting your five a day!

Ingredients
  • 6 Medium Carrots
  • 2 Capsicum Peppers (red/green)
  • 1 Red Onion
  • 1 Medium Swede
  • 2 Whole Beetroots (cooked)
  • 2 Large Potatoes
  • 1 Garlic Clove
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp of Natural Honey or Agave Syrup (optional)
  • 2 Sprigs of Rosemary
  • Salt and pepper
  • 1 tsp Chilli Flakes (optional)
Method
  1.  Cut all of the vegetables lengthways into wedge sized pieces and place onto a parchment lined baking tray.
  2. Add the garlic, chopped onion, rosemary, honey or agave syrup and season with salt and pepper to taste.
  3.  Drizzle the vegetable mix with olive oil and use your hands to ensure that each piece is coated with the olive oil and seasoning mix.
  4.  Place the tray in a preheated oven at 200º/180º fan on the middle shelf and cook for 50 minutes, occassionally turning the vegetables to ensure even roasting and browning.
  5. Once the vegetables are soft, cooked through and slightly charred, remove the tray from the oven and serve immediately.

Tips...

  • This dish is great whether its served hot or cold. Add roasted vegetables to a salad with cold meat, fish or tofu for a nutritious and healthy dish.
  • Chestnuts are also a great addition to this dish, as are toasted pine nuts.

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