Roast vegetables

Roast vegetables

By

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 tablespoons olive oil
  4. 2 tablespoons 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

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like