Name: Roast Veggies with a Herb Twist
Ingredients: 1 kg roast potatoes; 1 kg sweet potatoes; 2 red onions; 2 tbsp olive oil; 2 tbsp lemon juice (fresh); 2 tbsp rosemary (fresh)

Roast Vegetables with a Herb Twist

There are roast veggies and then there are these best-ever roast veggies!

Lemon juice and rosemary give them a gorgeous flavour which go beautifully with any roast meat or fish. If you want to keep this strictly vegetarian, add some spinach, broccoli and green beans to make a delicious salad perfect for lunch of dinner.

Save any leftovers to make a tasty Spanish omelette for the next day or to pop into a sandwich.

Print Recipe

Roast Veggies with a Herb Twist

Course: dinner

Keyword: dinner, roast, vegetarian

Ingredients

1 kg roast potatoes
1 kg sweet potatoes
2 red onions
2 tbsp olive oil
2 tbsp lemon juice fresh
2 tbsp rosemary fresh

Instructions

Preheat oven 180 degrees C. Peel all vegetables and chop up into equal sizes.
In a mixing bowl, add vegetables, oil, lemon and rosemary.
Toss thoroughly and then place into a baking dish.
Bake for 1 hour or until cooked through.

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Written by Billie Turei

An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.

Favourite food to cure a hangover: Hash browns. All of them.

2019-01-19T11:36:52+13:00