Roasted root veg. Sweet, soft, slightly caramelised and packed full of warming, rich deliciously flavours. This is the perfect side or base for a great vegetarian main course. And it is simple to make with whatever you have in your fridge!
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5 from 1 vote

Roasted Root Veg

Roasted root veg. Sweet, soft, slightly caramelised and packed full of warming, rich deliciously flavours. This is the perfect side or base for a great vegetarian main course. And it is simple to make with whatever you have in your fridge!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side
Cuisine: Modern Australian
Servings: 4 as a side
Calories: 144kcal
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 3 carrots (I used a combination of orange and purple carrots)
  • 1/2 red onion
  • 1 sweet potato
  • 1/2 butternut pumpkin
  • 1 1/2 tbsp olive oil
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp chilli flakes (optional)
  • 1/2 tsp brown sugar

Instructions

  • Pre-heat the oven to 200ºC/390ºF.
  • Peel all of the vegetables and then cut them all into 2-3cm (1") pieces.
  • Tip them all into a baking dish.
  • Pour over the olive oil and use your hands to turn everything together.
  • Sprinkle with the turmeric, salt, chilli flakes (If using) and brown sugar. Mix well to coat everything.
  • Roast for 35-40 minutes until everything is cooked through and has some caramelisation on it.
  • Garnish with fresh parsley

Nutrition

Calories: 144kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Sodium: 348mg | Potassium: 619mg | Fiber: 4g | Sugar: 6g | Vitamin A: 22295IU | Vitamin C: 24.2mg | Calcium: 73mg | Iron: 1.2mg
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