EASY ROAST VEGETABLES

This roast vegetable recipe has been so useful for my husband and me. I roast a big batch on Sunday and we eat them for lunch and/or dinner for most of the week. It's a great way to do healthy meal prep! Use whatever vegetables and spices you like- I also love to roast vegetables with ground cumin and ground coriander. 

INGREDIENTS

• 2 medium broccoli head, cut evenly into florets & stalks
• 3 zucchini (450g), chopped into even 5cm pieces
• 6 small or 3 medium carrots (450g), chopped into even 4cm pieces
• 600g pumpkin, peeled, deseeded and chopped into even 3cm pieces
• 600g sweet potato, peeled and chopped into even 3cm pieces
• 1 medium red onion, thinly sliced 
• 1 medium brown onion, thinly sliced 
• 3 garlic cloves, finely chopped
• 3 tablespoons extra virgin olive oil 
• 2 tablespoons apple cider vinegar
• juice of 1 lemon
• sea salt & ground black pepper 
• Optional to serve - fresh thyme leaves

COOKING 

1. Preheat a fan forced oven to 200 degrees celsius. Set aside two large baking trays or deep baking dishes with baking paper. 

2. In a very large bowl (I use a large saucepan) toss all the ingredients except for the thyme until combined. Spread the vegetables between both trays in one layer. Roast for 30 minutes or until all the vegetables are tender. 

Serves 8 as a side or 4 as a main. Sprinkle fresh thyme leaves on top, if desired. 

x PPS