7 January 2019 Lorraine 0Comment
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Happy New Year Everyone! I’ve had a bit of a slow start to the New Year but I’m all rearing to go again. Holidays are not good for me, it really slows me down and takes me a while to get back into the flow of things. At least I’m starting off on a good note with a healthy recipe, Perfect Roast Vegetable.

I won’t promise to share all healthy meals throughout the year because I love baking and I won’t be happy if I can’t share my sweet treats. However, I will share a fair spread from sweet indulgence to healthy and simple. Just the way we all love it, it’s called balance.

You don’t need to put in much effort to make perfect roast vegetable, takes just a few minutes to put it all together, pop it into the oven and you good to go. I am Indian so I add a little spice wherever I can, that includes my Perfect Roast Vegetable. It has loads of flavour with a slightly caramelized exterior and tender on the inside, super delicious.

Sometimes I can be a little lazy in the kitchen so this is my go to side dish when I have my moments. And for those lazy days it’s even better when you can buy the pre-cut vegetable, how much easier can life get.

If you are using firm vegetable like the butternut used in this recipe, I suggest you cover it with foil for the first few minutes, This technique really does help in speeding up the cooking process. It also helps to cut all your veggies a similar size to get your veggies to cook evenly. You really don’t want bits of undercooked veggies at serving time.

Be careful not to crowd your vegetable when baking them, a large roasting pan or even your cookie sheet works perfectly well. I line my sheet with some parchment paper before spreading out my vegetable.

Seeing it’s meat-free Monday for most of us you can use this recipe for your dinner tonight, if I had my way I will add some grilled halloumi and make a meal of it. This Couscous Salad with Roast Vegetable also makes a great vegetarian meal



Perfect Roast Vegetable



  • 800 gram vegetable cut into equal pieces, I used butternut, baby marrows, red peppers and onion
  • 2 tbsp olive oil
  • 2 large cloves garlic minced
  • 1 tspn cajun spice I used Robertson's
  • 1 tspn Robertson's vegetable seasoning
  • handful fresh thyme
  • 1 sprig fresh rosemary
  • 2 tbsp balsamic vinegar
  • pepper
  • salt (optional)


  • Preheat oven to 180 degrees celcius
  • RInse vegetable well and drain all the excess water
  • In a large bowl mix all the ingredients together. You can add a little more olive oil if required. I did not add salt as the seasoning had enough salt but you can add more if you wish
  • Line a the roasting pan with some parchment paper, spread the vegetable evenly. Cover with foil and bake for half an hour
  • After the half hour, remove the foil and cook the vegetable further until it's cooked and slightly caramelized. My cooking time was exactly an hour


If you are using a variety of vegetables you can start by cooking the veggies that take longer too cook first and after a few minutes add the more tender veggies.  I also add my thyme with the stem and I pick them out once the veggies are cooked, if you have time you can pick the leaves and add it to the veggies

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