Dinner Nutrition

Roasted veggies

Winter and cold weather unfortunately means less fresh, seasonal produce, but hey cheer up, there are plenty of other veggies to indulge in such as beetroot, potatoes and pumkpin. Just by adding some spices, oil and a hot oven they make a lovely addition to a dinner. Here’s one way of cooking some very tasty roots. Bon appétit!

500g carrots
450g sweet potatoes
450g pumpkin or butternut squash, deseeded
2tbsp olive oil
A pinch of seasalt and pepper
Fresh herbs (thyme, oregano etc.) to garnish

Heat the oven to 220°C and line a large tin with baking paper or use some oil. Cut the sweet potatoes, carrots and pumkin (or squash) into pieces. Put eveything into the tin and add the oil, salt and pepper and make sure all sides are coated. Roast in the oven for 40-50 min and make sure to turn the veggies once or twice. Increase the temperature to 250°C (or use grill function) if you want a more crisp result. Garnish with fresh herbs and enjoy with a roast chicken or stew.

By: Linnéa Nilsson 

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1 Comment

  • Reply
    December 8, 2015 at 7:51 am

    🙂 Yummy 🙂

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