Cubed roasted vegetables

Serves: 8
Time to make: 1 hr 15 mins

Total cost: $ 6.40 / $ 0.80 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

Seasoning mix
1 tablespoon ground cumin
1 teaspoon each curry powder, plain or smoked paprika and garlic salt
1/2-1 teaspoon chilli powder (optional)
8 cups vegetables: pumpkin, red onions, potatoes, orange kumara, carrots, parsnip, beetrootbeetsX, capsicums (red, green and/or orange), mushrooms
4 teaspoons garlic-infused or plain olive oil
handful fresh rosemary

Nutrition Info

Kilojoules 1190kJ
Calories 284cal
Protein 26g
Total fat 15g
Saturated fat 5g
Carbohydrates 10g
Sugars 10g
dietary fibre N/S
Sodium 130mg
Calcium 30mg
Iron 1mg

Instructions

1 To make Seasoning mix, combine all ingredients in a screw-topped jar. Shake to mix.

2 Preheat oven to 220°C. Prepare vegetables: remove skin from pumpkin and onions and wash the other vegetables. Cut everything, except onions and mushrooms, in 2-3cm cubes. Cut onions in quarters through the root. Leave mushrooms whole.

3 Place all the vegetables except mushrooms in a large plastic bag (supermarket bags work well). Drizzle three-quarters of the oil over then toss to coat. Sprinkle about 3-4 teaspoons Seasoning mix into the bag (save the rest for future use), and toss vegetables again. Add rosemary and toss again. Brush mushrooms with the remaining oil.

4 Place non-stick baking paper in a large roasting pan. Spread vegetables in pan base no more than two deep. Bake for about 45-60 minutes, turning vegetables once after 30 minutes. Serve with Celebration salmon and our festive Family favourite salad on the side.

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