Find your recipes and restaurants here

Roast vegetables

Recipe from: 5/27/2004 12:00:00 AM

Ingredients 12
Servings 6
Time 20 minutes


  • 1
    butternut, peeled and cubed
  • 30
  • 1
    garlic clove, crushed
  • 5
    vegetable stock powder, dissolved in
  • 80
    hot water
  • 30
    raw honey
  • 3
    baby marrows, cut into 3 cm pieces
  • 6
    patty pans, quartered
  • 250
    young vegetables
  • 20
    cherry tomatoes
  • 250
    button mushrooms
  • freshly ground black pepper to taste


1 hour
Preheat the oven to 200 °C. Cook the butternut in a little water until nearly soft.
Heat oil in an ovenproof dish in the oven. Mix the garlic, dissolved stock powder and honey and set aside.
Mix all the vegetables in the hot pan to coat all over with the oil. Pour over honey mixture and cover with aluminium foil or a lid.
Bake for 20 to 30 minutes, turning the vegetables twice during the cooking time.
Remove the aluminium foil or lid for 10 minutes before the end of cooking time to brown the vegetables.

Nutritional value per serving
Glycaemic index 49, fat 5 g, carbohydrate 12 g, fibre 4 g, protein 3 g, kJ 445, One portion = 2 vegetable and ½ fat.


Read more on: roast


Turkish priest's lamb stew

2019-01-18 23:54 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.