Roasted vegetables are a versatile staple – they work as a meal prep base, a side dish, or even the star of a grain bowl. The key to getting that perfect caramelisation without ending up with mushy greens is high heat and enough space on the pan.
The “Golden Standard” Harvest Mix
This combination offers a great balance of textures and natural sweetness.
Ingredients:
1 medium sweet potato (cubed)
Brussel sprouts (halved)
1 small red onion (wedges)
Extra Virgin Olive oil
Salt and pepper, to taste
Sprig of rosemary
Instructions:
- Toss the sweet potatoes, brussel sprouts and red onion with olive oil, sea salt, cracked black pepper, and a sprig of rosemary and roast.
- Temp: 200°C (400°F) for 25–30 minutes.
The “Mediterranean” Zest Mix
This mix stays a bit lighter and cooks faster due to the water content of the vegetables.
Ingredients:
Zucchini (thick half-moons)
1 medium zucchini, sliced
1 red capsicum, sliced
Red capsicums (chunks)
Cherry tomatoes (whole)
Avocado oil
Dried Oregano
Minced garlic
Fresh Lemon juice
Salt and Pepper, to taste
Instructions:
- Mix the Zucchini (thick half-moons), red capsicums (chunks), and cherry tomatoes (whole).
- Toss all vegetables with avocado oil, dried oregano, and minced garlic.
- Temp: 220°C (425°F) for 15–20 minutes.
- Finish with a squeeze of fresh lemon juice over the top immediately.
NOTE: The key to getting that perfect caramelisation without ending up with mushy greens is high heat and enough space on the pan.
Feel free to add a squeeze of fresh lemon juice or a drizzle of olive oil over the dish before serving, if desired. You can also customise the roasted vegetable selection based on your preferences.
Three Pro-Tips for Success:
- Don’t Crowd the Pan.
- For a “High-Protein” Boost: Toss in a can of rinsed chickpeas or some firm tofu cubes with the vegetables.
- Cut harder root vegetables (like carrots or potatoes) smaller than softer ones (like broccoli or capsicums) so everything finishes at the same time.
Adriana D'Agostino 