Healthy roast vegetables
Ingredients
- 4-6 cups vegetables – we used kumara, onion, pumpkin, parsnip, yam, potato and beetrootGarlic roast vegetables mixture
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- 1 teaspoon lemon pepper
- herbs, fresh or dried
Instructions
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)
Kilojoules 560kJ
Calories 134cal
Protein 3g
Total fat 3g
Saturated fat 0g
Carbohydrates 25g
Sugars 6g
Dietary fibre 4g
Sodium 40mg
Calcium 40mg
Iron 1mg
Variations
Honey and balsamic roast vegetables
1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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