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.
Roast Veggies with a Herb Twist
- 1 kg roast potatoes
- 1 kg sweet potatoes
- 2 red onions
- 2 tbsp olive oil
- 2 tbsp lemon juice fresh
- 2 tbsp rosemary fresh
- 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.
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.