Roasted Oven Vegetables
Roasted oven vegetables are perfect when you need to clear out the fridge. You can also use pieces that would no longer work in a salad but are still fine for roasting. You can add potatoes or poultry to the roasting tin and sprinkle the mixture with cheese. And don't forget to add herbs too!
Prep: 15 min
Cook: 50 min
Servings: 2
Energy: 292 kcal per serving
Method
01.
Preheat the oven to 220 °C. Line a large baking tray or roasting tin with baking paper.
02.
Cut all the vegetables into equally sized pieces. Put the carrots on the tray first, drizzle them with olive oil, season with salt and sprinkle with ground cumin.
03.
Then add the rest of the vegetables, including the unpeeled garlic cloves. Season them with herbs of your choice, salt and pepper, and drizzle with oil. Cover with foil and roast for 20 minutes.
04.
After 20 minutes of roasting, remove the foil and roast for a further 20–30 minutes. Serve the vegetables hot on their own as a light lunch or dinner, or as a side dish with meat.
05.
You can add chicken cut into pieces or homemade smoked meat, or sprinkle the vegetables with cheese 5 minutes before the end of roasting.
