Roasted vegetables with sesame seeds

A great staple that can be served any grilled red meat, chicken or fish

SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Side
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Side

Method

  1. Preheat the oven to 200 degrees C
  2. Peel the pumpkin and cut it into large pieces.  Cut the kumara into large pieces.  Remove the seeds and membrane from the capsicum and cut into large pieces  
  3. Toss the prepared vegetables together with the potatoes and onions in a large baking dish
  4. Drizzle with the combined oil, garlic and honey and toss to combine.  Bake for 30 minutes or until the vegetables are tender
  5. Remove from the oven, and sprinkle with sesame seeds and rosemary sprigs.  Season with cracked black pepper 

 

Tip

  • Use cumin seeds instead of sesame seeds, add crumbled Feta and fresh herbs to the roasted vegetable and combine with a light vinaigrette.
  • Use baby vegetables such as beetroot, carrots, scallopini and leeks.
  • Serve with a light ‘gravy’

 

Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.

  • 2 cups
    pumpkin
  • 2 cups
    kumara
  • red capsicum
  • 400 g
    potatoes
  • pickling onions
  • 1 tbsp
    olive oil
  • 2 clove
    garlic
  • 1 tbsp
    honey
  • 2 tbsp
    sesame seeds
  • 1 cups
    rosemary sprigs
  •  
    black pepper, cracked
Per serve
  • Energy
    772kJ
  • Total Fat
    5g
  • Saturated Fat
    0.8g
  • Protein
    4.7g
  • Total Carbohydrate
    30g
  • Dietary Fibre
    3.8g
  • Sodium
    200mg

Method

  1. Preheat the oven to 200 degrees C
  2. Peel the pumpkin and cut it into large pieces.  Cut the kumara into large pieces.  Remove the seeds and membrane from the capsicum and cut into large pieces  
  3. Toss the prepared vegetables together with the potatoes and onions in a large baking dish
  4. Drizzle with the combined oil, garlic and honey and toss to combine.  Bake for 30 minutes or until the vegetables are tender
  5. Remove from the oven, and sprinkle with sesame seeds and rosemary sprigs.  Season with cracked black pepper 

 

Tip

  • Use cumin seeds instead of sesame seeds, add crumbled Feta and fresh herbs to the roasted vegetable and combine with a light vinaigrette.
  • Use baby vegetables such as beetroot, carrots, scallopini and leeks.
  • Serve with a light ‘gravy’

 

Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.