Beyond
Chicken

"The meat industry's big public
relations problem is that vegetarians
are demonstrably healthier than
meat eaters."
Professor of Nutrition and Public Health,
New York University, Marion Nestle

Roasted vegetables with rosemary

Ingredients

  • 6 potatoes diced
  • 1 large sweet potato diced
  • 1 small butternut diced
  • 3 carrots diced
  • 2 red onions quartered
  • 3 parsnips diced
  • 1 green capsicum cut into strips
  • 1 cup cherry tomatoes
  • 3/4 cup fresh rosemary leaves
  • 8 whole garlic cloves peeled
  • 3 tblsps extra virgin olive oil
  • 2 tblsps tamari (Soy sauce) optional
  • add pepper to taste

Method

  1. Preheat oven 200ºc.
  2. Scrub and trim vegetables and cut to size to cook evenly.
  3. Cover with olive oil and (tamari) arrange evenly on baking tray.
  4. Bake 20 mins and turn vegetables over.
  5. Sprinkle with rosemary and add tomatoes.
  6. Cook until vegetables are tender, approx a further 30 mins. (Serves 4)