Roast Vegetables

Servings 4-5

6 potatoes, cut

4 carrots, cut

3 onions, cut with skin on

4 beetroots, cut

2 sweet potatoes, cut

8 garlic cloves with skin on

¼ cup pine nuts

1 tablespoon oregano herbs

Salt and pepper

2 tablespoons coconut oil

1 teaspoon chilli flakes or ½ chilli

¼ pumpkin, cut

2-3 parsnips, cut with skin on

1 cup brussels sprouts, halves

Real pumpkin seeds


  1. Turn oven (fan) on at 180 degrees
  2. Coat the bottom and sides of tray with coconut oil (put on a warm stove to melt oil if solid)
  3. Put all vegetables in the tray
  4. Add the pine nuts, herbs, salt & pepper
  5. Toss the tray to get the vegetables covered in oil
  6. Put in oven and bake for 20 minutes
  7. Toss the tray for the vegetables to turn around and covered in remaining oil
  8. Bake for another 20 minutes
  9. Toss the tray again for the vegetables to turn around. Loosen the ones stuck on the tray
  10. Bake for another 20 minutes 11. Make sure all vegetables are roasted well to your liking

Serve with either:

  • Steamed broccolini / beans with toasted almonds
  • Kale leaves / silver beet (with bacon if no meat)
  • Green cabbage or bok choy leaves in garlic butter



Roasting tray

Extra information:

If you want the potatoes crisp, steam them for 20 minutes before roasting.

You could sprinkle some paprika, turmeric & pepper, curry powder or seasoning on the vegetables before roasting for more flavours.

Recipes are a guide. Adjust the ingredients, flavours and timing to your liking