Roast vegetables

Roast vegetables

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Simply roast some vegetables on Sunday to whip up tasty meals the whole week through.

The ingredient of Roast vegetables

  1. 1kg desiree potatoes, peeled, quartered
  2. 3 carrots, peeled, halved lengthways, cut into 2cm pieces
  3. 2 tbsp olive oil
  4. 2 tbsp fresh thyme leaves
  5. 800g cauliflower, cut into small florets

The instruction how to make Roast vegetables

  1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  2. Place potato, carrot pieces, oil and thyme in a large bowl. Toss to coat evenly. Divide potato mixture between the prepared trays. Roast for 20 minutes. Remove trays from oven. Add cauliflower. Toss to combine. Roast for a further 20 minutes or until vegetables are golden and tender.
  3. Allow vegetables to cool. Transfer to an airtight container. Refrigerate for up to 5 days.

Nutritions of Roast vegetables

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