Herb Roasted Vegetables – for 2

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Prep: 10 min
Cook: 50 min
Dietary: , , , , ,
Cost: $


  • 2 teaspoons olive oil
  • 1 small brown onion peeled, cut into wedges
  • 4 small chat potatoes, quartered or use pontiac or desiree potatoes, cut into large cubes
  • 200 grams sweet potato peeled, chopped into large cubes
  • 1 clove garlic finely chopped
  • 1 tablespoon fresh basil or parsley chopped, or use 2 teaspoons dried herbs
  • pepper to taste


  1. Preheat oven to 180°C
  2. Heat large frypan to medium high temperature and add oil
  3. Add onion and cook until starting to soften
  4. Add other chopped vegetables and garlic, and cook, stirring, for a few minutes
  5. If using dried herbs mix these through and season lightly with pepper
  6. Place herbed vegetable mixture into non-stick baking dish in a single layer
  7. Cover and cook for 25 – 30 minutes, until vegetables are just tender
  8. Remove cover, add chopped herbs if using fresh herbs (e.g. basil).  Mix vegetables gently. Increase oven temperature to 200°C. Cook uncovered for about 10 minutes. Serve immediately

Serves in 1 portion

  • Vegetables3 3/4
  • Unsaturated Spreads/Oils2/3

What was swapped?

Instead of using a large amount of oil, a smaller amount of oil is used when roasting these vegetables


You can roast any vegetables in season - carrot, parsnips and pumpkin all would be suitable for this dish

Begin preparing this side dish first - that way it will be roasting away while you are preparing your main meal

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