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