Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Best-ever roast vegetables by WW

Best-ever roast vegetables

3
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
8
Difficulty
Moderate
Why is this the best-ever roast veg? Because you simply cannot beat these golden-brown, herb-and-garlic rubbed veg with a touch of lemon tang. Delish!

Ingredients

Potato(es)

650 g, roughly chopped

Pumpkin

560 g, (buy 700g), roughly chopped

Carrot(s)

2 medium, roughly chopped

Red onion

2 medium, cut into thin wedges

Fresh rosemary

4 sprig(s), leaves

Olive oil

2 tbs

Zucchini

2 medium, roughly chopped

Fresh flat-leaf parsley

2 tbs, chopped

Fresh lemon rind

1 tsp, finely grated

Garlic

1 clove(s), finely chopped

Instructions

  1. Preheat oven to 200°C. Divide potatoes, pumpkin, carrots and onions between 2 large baking trays. Sprinkle with rosemary and drizzle with oil. Season with salt and pepper and toss to coat. Bake for 30 minutes. Remove trays from oven. Add zucchini and turn vegetables. Bake for a further 30 minutes or until golden and tender.
  2. Meanwhile, combine parsley, lemon zest and garlic in a small bowl.
  3. Sprinkle parsley mixture over vegetables to serve.

Notes

COOK'S TIP: Got leftovers? Make a frittata using the Roast vegetable frittata recipe on page 28. TO REFRIGERATE: Store any leftover roast veggies in a reusable container for up to 3 days. Enjoy cold or reheat in an oven, air fryer or microwave, if you prefer.

You might like

You might like