Herbalicious Roast Vegetables
Kimberly
Vegetables
You can choose the vegetables you prefer and what’s in season then your favourite herbs and spices to jazz it up even more.
Don’t over crowd the pan or they will steam and go soft and soggy. This is ok, but I love the sticky caramelisation you get as they brown off.
Things like zucchini and broccoli don’t take long so maybe pop them in with 15 minutes to go.
Ingredients
5-6 cups of mixed vegetables like: sweet potato, onions, pumpkin, zucchini, red capsicum, cauliflower, broccoli, cherry tomatoes
- 1/2 -1 tspn quality unrefined salt
1 tablespoon Herbalicious
OR Smokin’ (any blend really!)
2 tbspns Ghee or Extra Virgin Olive Oil
Directions
Preheat the oven to 180°C
- Chop the vegetables in even sized chunks (around 3cm)
- Separate out the veggies that cook quicker and pop the rest in a large oven tray or dish
- Sprinkle with the oil, herbs and salt then toss with your hands so they are evenly coated.
- Spread them out so they are not crowded
- Bake in the oven for 15-20 minutes
Add the remaining vegetables and gently turn it all over so the new veg are coated in flavour
Pop it back in for another 10-15 minutes or until cooked and crispy
- If you like a little more crisp, then turn the oven up to 210°C for the last 10 minutes
- Squish the garlic out of their skins and mix them in with the pan juices or eat them as is!
- Serve with grilled fish or chicken or enjoy on their own.
