Roasting vegetables is a great idea if you pack your own lunches. They make great stores in the fridge and you can dress them up in so many different ways. I avoid using white potato when making roast vegetables as the other vegetables really sing on their own, and white potato is quite starchy.

INGREDIENTS:

• 1 cauliflower
• 1 broccoli
• 2 beetroots
• 2 zucchinis
• 2 carrots
• 3 big handfuls of brussel sprouts
• 1/4 pumpkin
• 1/2 small sweet potato

METHOD

1. Dress in extra virgin olive oil
2. Cook at 180 degrees for upwards of 40 minutes.
3. If not browned to your liking, you can toast under the grill setting for ten minutes or until you’re satisfied.