Roasted vegetables with crushed nuts
Roasted vegetables with crushed nuts
Ingredients
- 1 brown onion, diced
- 1 red (Spanish) onion, diced
- 1 cup pumpkin (230g), diced
- 1 medium sweet potato (300g), sliced
- 2 medium zucchini (300g), sliced
- 1 small head broccoli (200g), chopped
- ¼ cup (50g) mixed nuts, or nuts of your choice
- 1/2 cup (35g) fresh coriander leaves, roughly chopped
- 2 tbs honey (40g)
- 3 tbs extra virgin olive oil (45g)
Method
- Preheat oven to 180°C.
- Place all prepared vegetables into a baking tray. Pour the olive oil over the vegetables and sprinkle with the nuts. Mix to coat well.
- Bake until vegetables are cooked through and golden brown.
Tips
Serve with roast lamb, chicken, fish or toss with chickpeas.Credit
Recipe courtesy of Rebecca Gawthorne| Nutrients per serve | |
| Energy | 1389 kj |
| Protein | 9 g |
| Fat | 18 g |
| Saturated fat | 3 g |
| Carbohydrate | 29 g |
| Sugars | 20 g |
| Dietary fibre | 8 g |
| Sodium | 30 mg |
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