Roasted Vegetables

A fantastic and healthy accompaniment to most meats and a change from the run of the mill vegetables.
ServesPrep / Cooking TimeDifficulty
4 40 minutes 1

Use whatever happens to be in season at the time but make sure you pick vegetables with lots of colour.


If you are doing a lamb roast, add some sprigs of rosemary into the vegetable mix as they will take on the lovely aroma of the herb.



2 tbsp of olive oil or low fat oil spray
1 large onion (red or white), peeled and chopped roughly (or 6 shallots)
1 red, green, yellow pepper, deseeded and chopped into strips
6 cloves of garlic - no need to pick or trim
12 cherry tomatoes
12 baby new potatoes (optional depending on season)
3 sprigs of fresh rosemary or a tsp of dried herbs (optional)


  • Simply heat 2tbsp of the oil in a large baking tray in the oven, then throw in all the prepared ingredients.
  • Add herbs or the rosemary at this point (optional)
  • Drizzle the rest of the oil over the veggies and sprinkle with sea salt (not too much) and pepper.
  • Place in a preheated oven for 20-30 minutes until the veg is golden brown and the potatoes are cooked through.
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