Roast Vegies Galore
Versatility plus! Make these once and use them in 20 ways!
Servings: 4 bariatric serves
Calories: 170kcal
Ingredients
Vegies
- 4 carrots peeled and cut into 2cm cubes
- 200 g baby potatoes quartered or halved
- 1 small red onion peeled and cut into wedges
- 2 beetroots washed and cut into wedges
- 1 zucchini cut into 2cm cubes
- 200 g Brussels sprouts quartered or halved
- A handful of dill to serve
Dressing:
- 1.5 tbsp olive oil
- 1.5 tbsp red wine vinegar
- 1 pinch salt
- 1 pinch pepper
Instructions
- Preheat your oven to 190°C. Combine the dressing.
- Put carrots, potatoes, red onion, beetroot into a roasting pan lined with baking paper. Toss with half the dressing. Roast for 20-30 minutes.
- Remove from the oven and toss again. Add the Brussels sprouts and zucchini. Return to the oven for another 20-30 minutes or until browned and cooked through.
- Remove from the oven and stir through remaining dressing.
- Serve vegies with chicken skewer from earlier in the week and portion the rest into small containers for lunches.
Notes
- This is a really versatile recipe that will go with any number of protein options. The vegies will keep well, so pair them with any leftover meat, beans, fish or eggs you have in the fridge.
- If you’re feeding others, 2-3 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
Nutrition
Calories: 170kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 904mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10681IU | Vitamin C: 69mg | Calcium: 68mg | Iron: 2mg
