Healthy roast vegetables

Author: Bronwen King - NZ registered nutritionist

Photographer: iStockphoto.com

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Serves: 6

Time to make: 40 mins

Ingredients

More weights & measures

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

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Instructions

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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.

Variations

Honey and balsamic roast vegetables

1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey

Nutrition Info (per serve)

Calories 134 cal

Kilojoules 560 kJ

Protein 3 g

Total fat 3 g

Saturated fat 0 g

Carbohydrates 25 g

Sugar 6 g

Dietary fibre 4 g

Sodium 40 mg

Calcium 40 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.

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