Roast Veggies

Roast Veggies

A quick and easy alternative to the Sunday roast.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 serves
Course: Main Course
Calories: 143
Ingredients Method Nutrition Notes

Ingredients
  

  • 200 grams pumpkin sliced with the skin on
  • 200 grams cauliflower sliced
  • 200 grams button mushrooms sliced
  • 200 grams sweet potato sliced
  • 200 grams zucchini sliced
  • 200 grams asparagus ends trimmed
  • 200 grams red capsicum sliced
  • 1 tsp Salt
  • 1 tsp black pepper
  • 50 grams butter melted

Method
 

  1. Pre-heat oven to 180 degrees Celsius.
  2. Slice up all the ingredients and place in baking trays
  3. Drizzle the veggies with melted butter
  4. Season with salt and pepper and fresh herbs
  5. Bake in the oven until veggies are soft. Serve with a side of sour cream or other home-made dressing.

Nutrition

Calories: 143kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 441mgPotassium: 673mgFiber: 5gSugar: 6gVitamin A: 8800IUVitamin C: 125.4mgCalcium: 50mgIron: 2.2mg

Notes

Making a batch this size will allow you to have left overs for busy days. All these veggies re-heat really nicely and can be paired with a piece of protein on days when you don't feel like cooking. You can also choose any veggies you like and don't have to stick with what has been suggested above.

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