Roasted vegetables with sesame seeds
A great staple that can be served any grilled red meat, chicken or fish
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPELunch
TIME TO MAKE30 - 45 mins
MEAL TYPELunch
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Preheat the oven to 200 degrees C
- Peel the pumpkin and cut it into large pieces. Cut the kumara into large pieces. Remove the seeds and membrane from the capsicum and cut into large pieces
- Toss the prepared vegetables together with the potatoes and onions in a large baking dish
- Drizzle with the combined oil, garlic and honey and toss to combine. Bake for 30 minutes or until the vegetables are tender
- Remove from the oven, and sprinkle with sesame seeds and rosemary sprigs. Season with cracked black pepper
Tip
- Use cumin seeds instead of sesame seeds, add crumbled Feta and fresh herbs to the roasted vegetable and combine with a light vinaigrette.
- Use baby vegetables such as beetroot, carrots, scallopini and leeks.
- Serve with a light ‘gravy’
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
- 2 cupspumpkin
- 2 cupskumara
- 1red capsicum
- 400 gpotatoes
- 4pickling onions
- 1 tbspolive oil
- 2 clovegarlic
- 1 tbsphoney
- 2 tbspsesame seeds
- 1 cuprosemary sprigs
- black pepper, cracked
Per serve
- Energy772kJ
- Total Fat5g
- Saturated Fat0.8g
- Protein4.7g
- Total Carbohydrate30g
- Dietary Fibre3.8g
- Sodium200mg
Method
- Preheat the oven to 200 degrees C
- Peel the pumpkin and cut it into large pieces. Cut the kumara into large pieces. Remove the seeds and membrane from the capsicum and cut into large pieces
- Toss the prepared vegetables together with the potatoes and onions in a large baking dish
- Drizzle with the combined oil, garlic and honey and toss to combine. Bake for 30 minutes or until the vegetables are tender
- Remove from the oven, and sprinkle with sesame seeds and rosemary sprigs. Season with cracked black pepper
Tip
- Use cumin seeds instead of sesame seeds, add crumbled Feta and fresh herbs to the roasted vegetable and combine with a light vinaigrette.
- Use baby vegetables such as beetroot, carrots, scallopini and leeks.
- Serve with a light ‘gravy’
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Ingredients
- 2 cupspumpkin
- 2 cupskumara
- 1red capsicum
- 400 gpotatoes
- 4pickling onions
- 1 tbspolive oil
- 2 clovegarlic
- 1 tbsphoney
- 2 tbspsesame seeds
- 1 cuprosemary sprigs
- black pepper, cracked
Ingredients
- 2 cupspumpkin
- 2 cupskumara
- 1red capsicum
- 400 gpotatoes
- 4pickling onions
- 1 tbspolive oil
- 2 clovegarlic
- 1 tbsphoney
- 2 tbspsesame seeds
- 1 cuprosemary sprigs
- black pepper, cracked
Nutrition Facts
Per serve
- Energy772kJ
- Total Fat5g
- Saturated Fat0.8g
- Protein4.7g
- Total Carbohydrate30g
- Dietary Fibre3.8g
- Sodium200mg
Method
- Preheat the oven to 200 degrees C
- Peel the pumpkin and cut it into large pieces. Cut the kumara into large pieces. Remove the seeds and membrane from the capsicum and cut into large pieces
- Toss the prepared vegetables together with the potatoes and onions in a large baking dish
- Drizzle with the combined oil, garlic and honey and toss to combine. Bake for 30 minutes or until the vegetables are tender
- Remove from the oven, and sprinkle with sesame seeds and rosemary sprigs. Season with cracked black pepper
Tip
- Use cumin seeds instead of sesame seeds, add crumbled Feta and fresh herbs to the roasted vegetable and combine with a light vinaigrette.
- Use baby vegetables such as beetroot, carrots, scallopini and leeks.
- Serve with a light ‘gravy’
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Heart disease is New Zealand’s single biggest killer
You can save lives by funding research