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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

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.

Variations

Honey and balsamic roast vegetables

1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey

Nutrition Info (per serve)

Calories 134cal

Kilojoules 560kJ

Protein 3g

Total fat 3g

–Saturated fat 0g

Carbohydrates 25g

–Sugars 6g

Dietary fibre 4g

Sodium 40mg

Calcium 40mg

Iron 1mg

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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