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.

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


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.
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Vanessa and Ingrid share food and photography as their passions. They started in 2009, when they both started having kids. Their blog is a journey through the ups and downs of motherhood with ideas and recipes that have helped make their busy lives a little easier and more enjoyable.It also has lots of fun features such as cook offs between the two sisters.

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Busy mum and teacher

Great easy recipe for busy mums – will try i! Love the cute picture too.

Busy mum and teacher

Great easy dish for busy mums! Thanks for sharing…

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