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Roasted Veggies with Crushed Nuts

  • 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)

  1. Preheat oven to 180°C
  2. Place all prepared vegetables into a baking tray
  3. Pour the olive oil over the vegetables and sprinkle with the nuts. Mix to coat well.
  4. Bake until veggies are cooked through and golden brown.

Recipe courtesy of Rebecca Gawthorne


Serve with roast lamb, chicken, fish or toss with chickpeas


Serves 4

NUTRIENT content per serve

Energy 1389kJ, Protein 9.4g, Fat 18.3g (Saturated fat 2.5g), Carbohydrate 29g, Sugars 20g, Fibre 8g, Sodium 30mg, 12g nuts per serve