Roasted winter veg with herbs and garlic cloves

Updated: Apr 16, 2020

My roasted vegetables include anything that is in season. It's a good way of getting to eat lots of vegetables and you can have it with any dish. It is winter in New Zealand so I use every vegetable I can find in my house.

Preheat the oven on 200 degrees (fan forced) or 180 degrees if you only have the baking option on your oven.


  • sweet potatoes

  • yams

  • fennel

  • brussel sprouts

  • garlic cloves

  • red or yellow peppers/capsicum

  • fresh herbs (rosemary, origanum, thyme)

  • 1/4 teaspoon salt & black pepper

  • olive oil


Chop up all your veges into bite sizes. The smaller you cut the veges, the quicker they get cooked.

Add the vegetables to your baking dish, add enough olive oil to coat them, whole garlic cloves and all your fresh and dry herbs.

Cover with a foil and fan bake at 200 degrees for 30 minutes, then remove the foil and leave to grill on 180 degrees for a further 15 minutes (this will make them crispy)


  • If you cut your vegetables into bigger sizes, cook them for longer up to an hour.

  • To check if your vegetables are cooked cut the hardest vegetable in your roasting dish. If it is soft, it is cooked.

  • You can have roasted veg with anything eg a meat dish.

  • If you have left overs you can make a soup with it. Just add it into a pot, add some vegetable or chicken stock. Let it boil for about 10-15 minutes and then blend it. Add a little olive oil and enjoy with a piece of toasted ciabatta bread.

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