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Roast vegetables


Healthy and delicious.

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Rate this recipe 2.5/5 (65 Votes)


  • 1 sweet potato
  • half a butternut squash
  • 1 Courgette
  • Half a red pepper
  • 100g Mushrooms
  • 100g tomatoes
  • 1 large carrot
  • 1 small red onion
  • handful of broccoli (froze's fine)
  • handful Cauliflower (frozen's fine)
  • tbs olive oil.
  • dried herbs


servings 2
Level of difficulty Easy
Cost Average budget


Step 1

Peel the potato and carrot, cut into small chunks.
Prepare the butternut squash and red pepper and cut into slightly larger chunks.
Cut the courgette into cm slices and cut in half.
If mushrooms are button leave as they are, if larger cut into half/quarters.
Same with tomato's if cherry or larger.
Defrost broccoli and cauliflower if frozen.
Cut red onion into large chunks.

In a bowl add half a tsp herbs to the oil. Toss vegetables in oil.
Place on a flat baking try and bake at 225C for about 40-45 mins.
Turn occasionally.


It's normal for the veg to have burnt looking edges.
Serve with garlic bread.

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