Roasted vegetables

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(3)

Serves
4

Prep		15 min
Cook		45 min

Roasting is one of the best ways to get the maximum flavour from vegetables; they will be golden and crisp on the outside, and soft and fluffy inside. You really do need a dash of oil, though, in order to achieve a nice crispness.

Carrot, 4 medium carrot(s), halved lengthways
Sweet potato, peeled, 1 medium, cut into thick rounds
Turnip, peeled, 3 turnip(s), halved
Red onion, 2 medium, peeled, leaving root end intact, then cut into thick wedges
Pumpkin, any type, 400 g, peeled. seeded and cut into thick wedges
Olive oil, 1 tablespoon(s)

Method

Preheat the oven to 180°C.
Combine all the vegetables in a single layer in a large roasting tin, drizzle with the oil then toss to coat. Season to taste with salt and pepper, then roast for 45 minutes, turning once, or until golden and tender.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	0
Bread & Cereals	1
Vegetables	2
Fruit	0
Dairy	0
Healthy Fats & Oils	1
Indulgences	0

Calories	229
Protein	6.6 g
Total fat	5.1 g
- Saturated fat	0.7 g
Total carbohydrates	31.8 g
- Total sugars	23.6 g
Fibre	12.6 g
Sodium	88 mg

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