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Eat Yourself Healthy – Sally Joseph

Mixed Roast Vegetables

Mixed Roast Vegetables

This dish makes a perfect side to any protein, such a chicken, or slow cooked beef or lamb.  Infused with the natural flavours of fresh garlic and herbs like rosemary, roast veges help to bulk up a meal when you need a little more sustenance than just salad or green veges.

What you’ll need…

2 small red onions, cut into half
2 baby fennel bulbs, trimmed and halved lengthways
2 Zucchini, halved lengthways
2 beetroots peeled and cut into quarters
1 medium sweet potato or pumpkin, peeled and cut into even chunks
Virgin coconut or ghee
Himalayan or Celtic Sea salt and cracked pepper

How to make…

Preheat oven to 180C 350F
Add all chopped veges to a baking tray and massage oil or ghee through until well coated and season with salt and pepper.  Cook for 25 – 30minutes, or until veges are cooked through.  Serve warm or cold and drizzle with a little dairy free pesto for a delicious flavor.
Serving size –  ¾ – 11/2 cups
Sally’s Tip… Drizzle with my dairy free pesto  and cook up extra to serve as leftovers the next day.  Great if you are battling sugar cravings.
Gut Alert!
Root vegetables and zucchini are high in soluble fibre, making them easier to digest than vegetables with insoluble fibre, so if you suffer from IBS, you may want to stick to this vegetable combo  until your gut and digestion heals.


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