Roasted vegetables are so easy, nutritious and great when you don’t have the luxury of time to fiddle around in the kitchen especially when you have kids tugging at your apron strings. They are also economical and a great way to use up the stray vegetables hanging around in the fridge. Any leftovers can be turned into a salad the next night, simply add baby spinach leaves, nuts or seeds, chopped feta and vinaigrette.
Contents Page
hide
What you need:
Any vegetables in season that can be roasted – Carrots, onions, pumpkin, squash, potatoes, parsnip, aubergine, courgettes, apples, garlic bulbs – are one of our favourites.
Olive oil
Salt, pepper
Herbs – rosemary, thyme or oregano
Method:
1. Peel and cut each vegetable, drizzle with olive oil, sprinkle with salt, pepper and herbs
2. Bake at 180 degrees for about an hour – until vegetables are soft in the centre
3. Serve with any roast meat.
Great easy recipe for busy mums – will try i! Love the cute picture too.
Great easy dish for busy mums! Thanks for sharing…