Cubed roasted vegetables

Serves: 8

Time to make: 1 hr 15 mins

Ingredients

Seasoning mix
1 tablespoon ground cumin
1 teaspoon each curry powder, plain or smoked paprika and garlic salt
½-1 teaspoon chilli powder (optional)
8 cups vegetables: pumpkin, red onions, potatoes, orange kumarasweet-potatoX, carrots, parsnip, beetrootbeetsX, capsicums (red, green and/or orange), mushrooms
4 teaspoons garlic-infused or plain olive oil
handful fresh rosemary

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Instructions

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1 To make Seasoning mix, combine all ingredients in a screw-topped jar. Shake to mix.

2 Preheat oven to 220°C. Prepare vegetables: remove skin from pumpkin and onions and wash the other vegetables. Cut everything, except onions and mushrooms, in 2-3cm cubes. Cut onions in quarters through the root. Leave mushrooms whole.

3 Place all the vegetables except mushrooms in a large plastic bag (supermarket bags work well). Drizzle three-quarters of the oil over then toss to coat. Sprinkle about 3-4 teaspoons Seasoning mix into the bag (save the rest for future use), and toss vegetables again. Add rosemary and toss again. Brush mushrooms with the remaining oil.

4 Place non-stick baking paper in a large roasting pan. Spread vegetables in pan base no more than two deep. Bake for about 45-60 minutes, turning vegetables once after 30 minutes. Serve with Celebration salmon and our festive Family favourite salad on the side.

Variations

Make it gluten free: Use gluten-free curry powder.

HFG tip

If you want to roast the vegetables and Celebration salmon together, place salmon in the oven after the vegetables have cooked for about 45 minutes

Nutrition Info (per serve)

Calories 284 cal

Kilojoules 1190 kJ

Protein 26 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 10 g

Sugar 10 g

Dietary fibre N/S

Sodium 130 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.