If you struggle to eat your veggies, fear not. These roast vegetables are tasty, and seasoned with clean ingredients. This makes a lovely vegetable side dish, or can even be a healthy vegetarian meal when served with rice or some other grain.

This recipe for tasty roasted vegetables is guaranteed to become a firm favorite with it’s versatility and tastiness.

The principle of roasting veggies is really quite simple. Chuck your chopped veggies on a tray, drizzle with oil and throw into the oven. This recipe is a bit fancier (oooh) in that the olive oil drizzle also contains other ingredients like lemon juice, balsamic vinegar, rosemary, ginger and a few spices. This gives the veggies a lovely flavour where I find they would otherwise be a bit bland.

All that’s left to do now is pop those lovelies into an oven preheated to 180°C, and cook for 50 minutes until your veggies are gorgeous, tender and slightly brown and the edges. They will smell absolutely mouthwatering.

Another thing to note is that you don’t have to use all the same vegetables that I did ! Don’t worry if you don’t have certain vegetables on hand. Literally anything goes. Here are some ideas for veggies that you can use that I didn’t: sweet potato, broccoli, mushroom, parsnips, brussel sprouts, tomato (okay, that’s a fruit but still). The point of the matter is that you can roast pretty much any vegetable using this technique.

Roasted vegetables can be a bit dry for some people, so if you like your vegetables a bit juicer, you can simply cover the tray with tin foil whilst they cook to keep all those lovely juices. Or, I mean, just skip the whole oven part and boil them…(just kidding-don’t leave!) You can also spice it up a bit by serving with hummus or a tzatziki.

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Tasty Oven Roasted Vegetables

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Side or Light Meal

Serves: 6

Prep Time: 25 minutes – Cooking Time: 50 minutes – Total Time: 1 hour 15 minutes

Healthy and delicious oven roasted vegetables, that can serve as a side dish or a vegetarian main. This recipe is very adaptable, so you can use pretty much any vegetables you have on hand.

Ingredients

• Vegetables
• 3 medium carrots, peeled and cut into large coins
• 450g butternut, peeled and cubed (About 1 small one, or ½ a large one)
• 2 medium green peppers, chopped large (120g)
• 4 medium baby marrows, ends removed and cut into large coins
• 2 cooked beetroots, cubed
• 1 large turnip, peeled and cubed (optional)
• 2 medium onions, peeled and halved lengthwise then quartered
• 3 cloves of garlic, peeled and halved
• Olive oil drizzle
• 2T olive oil
• 3 sprigs rosemary, stalks removed and leaves coarsely chopped
• 1 thumb ginger, peeled and pressed or grated
• 1T balsamic vinegar
• 1T lemon juice
• 1 tsp freshly ground pepper
• ½ tsp cayenne pepper
• ½ tsp paprika
• ½ tsp salt

Instructions

1

Preheat the oven to 180°C.

2

Spray a large baking tray with cooking spray. Spread the chopped vegetables in a flat, even layer over the bottom of the tray.

3

Mix all of the components of the olive oil drizzle together in a small bowl. Drizzle this mixture as evenly as possible over the vegetables. To ensure that the vegetables are well-coated I suggest using your hands to rub in the olive oil drizzle.

4

Once the oven has reached the right temperature, place the tray of veggies in the middle of the oven.

5

Cook for 50 minutes, or until the vegetables are cooked and slightly brown along the edges. You will have to take them out and stir them even now-and-again to ensure that they cook evenly.

6

Enjoy as a side, or as a vegetarian meal with rice or couscous. Best served warm, but will also keep well in the fridge in an airtight container for a couple of days.

Notes

For juicer roast vegetables cover the tray with tin foil to retain the juices. You can also leave out the salt, as that tends to draw out the moisture. This roasting method works for most vegetables, so you can use pretty much anything you have on hand - don’t feel constrained to what I happened to use.