Simple Roasted Vegetables
A hearty, fuss-free roasted vegetable recipe that’s perfect for the cooler months. Full of flavour, simple to prep, and ideal as a side or main for autumn meals.
INGREDIENTS
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 carrots, cut into batons
- 1 red capsicum, sliced
- 1 zucchini, cut into thick slices
- 1 small red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried rosemary (or fresh, chopped)
- 1 tsp dried thyme
- Salt, to taste
- Freshly cracked black pepper, to taste
- Optional: 2 cloves garlic, crushed
INSTRUCTIONS
- Prep the Veggies: Rinse, peel (if needed), and chop all vegetables into even-sized pieces for even roasting.
- Season: Place the vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with rosemary, thyme, salt, and pepper. Add crushed garlic if used. Toss to coat evenly.
- Roast: Spread the vegetables evenly on a lined baking tray. Roast in a preheated oven at 200°C (fan-forced) for 25–30 minutes, turning halfway through, until the vegetables are tender and lightly golden.
- Serve: Transfer to a serving dish and enjoy the warmth. Great on its own, or as a side to your favourite roast or protein.
AUTUMN COOKING TIPS
- Prep in Advance: Chop veggies the night before for a quick weekday dinner.
- Even Roasting: Make sure veggies are spread in a single layer to avoid steaming.
- Extra Crunch: Turn up the heat in the last 5 minutes for slightly caramelised edges.
GREAT TOOLS TO HAVE ON HAND
- Reliable Chef Knife: Makes chopping quick and precise, keeping veggies intact.
- Sturdy Cutting Board: A stable surface keeps prep safe and comfortable.
- Mixing Bowl: Handy for tossing vegetables without crushing them.
- Baking Tray: Lined with baking paper for easy clean-up.
A sharp, dependable knife really makes prep simple and enjoyable, helping you create tasty autumn meals with ease.
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