If you are participating in the weeklong Zero Waste food challenge, these are prepared on the SUNDAY and eaten on various days throughout the week.
I love to roast a load of veggies to add to meals and keep the roasted veg in wither the fridge or freezer.
-Roasting tray (I use a cast iron pan as I don’t own a roasting tray)
-Mixed vegetables. If you are using a vegetable box delivery scheme, roast any vegetable you’d rather not eat raw and the potatoes. If you are buying your own, root vegetables are a good choice for this recipe. These things include potatoes, carrots, beetroots etc.
Place your vegetables onto a roasting tray and drizzle with approximately a tablespoon of olive oil.
Toss vegetables in the oil, with wither a spoon, or by shaking the tray. Season with salt, pepper and mixed herbs or cumin, if you desire.
Roast for 20 minutes at 200°C
Check vegetables, roast for another 10 minutes, if they are not yet at your desired tenderness
Did you make this recipe?
This article links in with a weeklong Zero Waste food challenge, which aims to produce Zero Food Waste, which you can partake in whenever you like.