Ultimate roasted vegetables recipe
Roast those root veggies with the perfect infusion of herbs and spices.
Root vegetables such as carrots, beetroot, pumpkin, sweet potato and parsnip are in abundance in winter – as are powerful greens such as broccoli, silverbeet and Brussels sprouts. What better way to get the best out of winter then to combine all these veggies into one dish?
These roasted veggies are super simple but packed with flavour. Use them as a side dish or put them in a bowl with some quinoa, herbs, rocket and lemon juice for an incredible winter salad.
1 red onion, roughly diced
1 medium sweet potato (skin on), washed and cut into small cubes
1 red capsicum, roughly diced
2 small beetroot (skin on), washed and cut into small cubes
1 medium sized zucchini, cut into small cubes
4 parsnips (skin on), washed and cut into small pieces
10 Brussels sprouts, cut into halves or quarters
2 cup broccoli florets
2 tablespoons olive oil
1 sprig rosemary leaves
2 teaspoons ground cumin
Sea salt and cracked black pepper
1. Pre-heat oven to 180°C. Line baking tray with baking paper and add all vegetables.
2. Drizzle with olive oil and sprinkle with rosemary leaves, ground cumin, salt and pepper. Mix to combine.
3. Bake for about 30 – 45 minutes or until the sweet potato is soft and the broccoli and the Brussels sprouts have crisped up. You will need to give the tray a shake or mix the vegetables around half way through to ensure even cooking.
4. Serve with your favourite roasted meat or grilled salmon, or use in a salad.