Winter Roast Veges

Here is how I have my roasted vegetables.

Serves 4


  • 8 baby carrots (top and bottom removed and peeled) 
  • 4 zucchinis (top and bottom removed and sliced lengthways) 
  • 4 baby eggplants (top and bottom removed and sliced down the middle)
  • 2 parsnips (top and bottom cut off, peeled and sliced lengthways)
  • 8 baby brusell sprouts (bottoms cut off)
  • 8 large cubes of butternut pumpkin (peeled)
  • 1 red capsicum (sliced in chunks)
  • 2 whole onions (peeled)
  • 6 gloves of garlic (peeled and squashed)
  • Himalayan pink salt
  • Olive oil
  • Black pepper 
  • 80gm soft goats cheese
  • Handful of crushed walnuts 


  1. Preheat oven 180 degrees. 
  2. Place all vegetables into a baking dish
  3. Coat vegetables in olive oil, salt and pepper.
  4. Cover dish with aluminum foil
  5. Cook for 45mins
  6. Remove dish from oven, remove foil
  7. Turn vegetables over
  8. Place back in oven on 200 degrees for 20mins
  9. Serve on plate
  10. Crumble goats cheese and walnuts over the top