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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!

Roasted Root Veg

Claire | Sprinkle and Sprouts
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!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side
Cuisine Modern Australian
Servings 4 as a side
Calories 144 kcal

Ingredients
  

  • 3 carrots (I used a combination of orange and purple carrots)
  • ½ red onion
  • 1 sweet potato
  • ½ butternut pumpkin
  • 1 ½ tablespoon olive oil
  • 1 teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon chilli flakes (optional)
  • ½ teaspoon 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
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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

Nutrition is per serving

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