Weight-loss
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Recipes
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2
min read
Herb Garlic Roasted Vegetables
A quick and easy way to add some flavour to your vegetables, make extra and enjoy the leftovers the following day.
Written by
Reviewed by
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Disclaimer
2 servings • 45 minutes
Ingredients
- 1/2 head Cauliflower (cut into florets)
- 1 Beetroot (peeled and cubed)
- 1/2 head Broccoli (cut into florets)
- 1 cup Butternut Squash (cut into cubes)
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Dried Parsley
- 1 tsp Garlic Powder
- 1/2 tsp Salt
Directions
- Preheat the oven to 200°C line a baking sheet with parchment paper.
- Add the cauliflower, beet, broccoli, and squash to the baking sheet. Drizzle with oil and season with parsley, garlic powder, and salt.
- Bake for 35 to 40 minutes or until browned and tender. Season with additional salt if needed. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is approximately two cups.
Other Vegetables: Use Brussels sprouts, sweet potato, carrots, or capsicum instead.
References
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Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.
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