Roasted Veggie Medley

A simple, colourful, and delicious side dish perfect for any meal. This Roasted Veggie Medley is the perfect balance of flavour and nutrition.

Ingredients:

• 1 bunch asparagus, trimmed

• 6-8 bunched carrots, peeled or scrubbed (or baby carrots)

• 500g baby potatoes, halved

• 3 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried thyme or rosemary

• Salt and pepper, to taste

• Optional: Fresh parsley, chopped, for garnish

Method:

1. Preheat Oven: Preheat your oven to 200°C

2. Prepare the Veggies: Place the asparagus, bunched carrots, and baby potatoes in a large mixing bowl. Drizzle with olive oil, then sprinkle with garlic powder, thyme or rosemary, salt, and pepper. Toss to coat evenly.

3. Arrange on Baking Tray: Spread the vegetables out in a single layer on a baking tray lined with parchment paper or foil.

4. Roast: Roast for 25-30 minutes, turning the veggies halfway through, until the potatoes are golden and tender, and the carrots and asparagus are lightly caramelized.

5. Serve: Transfer to a serving dish and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!

Pro Tip: 

Add Cauliflower and Capsicum to make it go further.

For added flavour, squeeze fresh lemon juice over the roasted veggies before serving or sprinkle with grated Parmesan cheese.