Your cart is empty
Prep
12m
Cook
35m
Total
47m
Prep
12m
Cook
35m
Total
47m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 200°C (400°F), fan-assisted if available. Line a large baking tray, or two smaller ones, with baking parchment. Use a large, uncrowded tray to ensure the vegetables roast rather than steam.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the roasted vegetables:
250
g
Sweet potato (roughly half a large sweet potato)
350
g
Pumpkin, Hokkaido or butternut (can be pre-cut from the store)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
22g
Saturates
4g
Carbs
53g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
a cozy autumn afternoon ;)
Vegetarian,
Salad & Bowls,
No banana,
Lunch,
Immune boosting,
Gluten Free,
Dinner,
40 minutes,
50 minutes
Cancel
