| Roast Veggies |
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A quick and easy alternative to the Sunday roast.
| Servings | Prep Time |
| 6 serves | 10 minutes |
| Cook Time |
| 20 minutes |
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A quick and easy alternative to the Sunday roast.
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Ingredients
Servings: serves Units:
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
Instructions
- Pre-heat oven to 180 degrees Celsius.
- Slice up all the ingredients and place in baking trays
- Drizzle the veggies with melted butter
- Season with salt and pepper and fresh herbs
- Bake in the oven until veggies are soft. Serve with a side of sour cream or other home-made dressing.
Recipe 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.
Nutrition Information
Nutrition Facts
Roast Veggies
Amount Per Serving
Calories 143 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 18mg 6%
Sodium 441mg 18%
Potassium 673mg 19%
Total Carbohydrates 17g 6%
Dietary Fiber 5g 20%
Sugars 6g
Protein 4g 8%
Vitamin A 176%
Vitamin C 152%
Calcium 5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
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