Preheat the oven to 200 °C.Place all the ingredients, except the mint, in a large mixing bowl and mix to coat the veggies with oil.
Place the veggies on a large baking tray lined with baking paper and roast 30-40 minutes or until golden brown and cooked through. The time will depend on the size of the veggies. Serve with fresh mint.
TIPS:Use butternut in this dish, if preferred.Use cumin seeds if caraway seeds are not available. It will give a completely different flavour, but will be just as delicious.Recipe reprinted with permission of Heleen Meyer.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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