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Roasted vegetable platter
Make the best roasted vegetable platter for hosting or simply for the family - vegan, paleo, gluten free
Course Main Entree
Cuisine British
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Servings 4 servings
Calories 332kcal
- 2-3 parsnips cut into 2'' chunks
- 3 carrots cut into 2'' chunks
- 1 lb of butternut squash cut into 2'' chunks
- 1 lb of sweet potatoes cut into 2'' chunks
- 2 garlic cloves finely chopped
- 2 tablespoon of rosemary fresh or dried
- 2 tablespoon of thyme fresh or dried
- 2 tablespoon of mixed herbs alternatively can use sage
- 3 tablespoon of olive oil
- 1 tablespoon of black pepper
- 2 teaspoon of himalayan pink salt or according to taste
Preheat the oven on 220c/428f/gas mark 7
Line a baking tray with parchment paper and coat with olive oil
Gather all of the vegetables, evenly in a large roasting tray making sure the veggies aren't overcrowding one another.
Use a brush to coat the vegetables with olive oil then sprinkle on the herbs, pink salt and garlic
Place the tray in the oven and roast for up to an hour, turning the vegetables periodically through the given time.
- If you can't obtain any of the listed vegetables feel free to replace with another or double another vegetable in its place.
- You can use any oil that you want aside from olive oil
- Pink salt is optional but its makes the vegetables less bland.
- Make sure ALLLL of the vegetables are coated in oil so that they become nicely roasted and not dry.
- You want the sweet potato, carrots, parley and squash to be cut into 2'' inch slices (think batonnet cut)
- Optimise fibre levels by leaving the skin on but make sure to thoroughly wash all the vegetables and blot dry first.
Calories: 332kcal | Carbohydrates: 57g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 1272mg | Potassium: 1280mg | Fiber: 12g | Sugar: 13g | Vitamin A: 36151IU | Vitamin C: 52mg | Calcium: 171mg | Iron: 3mg