ROAST VEGETABLES

Dinner doesn’t need to be fancy to be nutritious and delicious. Simply tossing vegetables in olive oil with a little salt and oven baking them means you can do other things while dinner is cooking. If you've never tried roasted broccoli and cauliflower you are in for a real treat. 

Roasted vegetables

Roasted Vegetables

Ingredients

Vegetables of choice - think potato, sweet potato, carrot, onion, asparagus, cauliflower, broccoli
Olive Oil
Salt and Pepper
Spices - try Smoked Paprika, Garlic Powder, Onion Powder, Turmeric, or Cayenne for a kick
Herbs - Rosemary, Thyme, Lemon Thyme, Oregano

Method

Preheat oven to 180°C. Cut your vegetables to even sizes. Sprinkle your choice of herbs and spices on your vegetables and massage in a small amount of olive oil with salt and pepper. Spread root vegetables such as potatoes, carrot and sweet potato, as well as pumpkin, in an even layer on your baking tray. Place in your hot oven. After ~30 minutes, flip the vegetables over and add your other vegetables (tossed in a little olive oil with salt) such as onions, asparagus, cauliflower and broccoli and roast in the oven until golden and cooked through.

Pair these golden roasted vegetables with a protein of your choice and you’ve got your nights nutrients taken care of without the burden of hands on cooking.