Orange vegetables are jam-packed with beta-carotene goodness, which has antioxidant and anti-inflammatory properties to help support immune health and reduce inflammation and oxidative stress in the body.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 medium orange sweet potato, skin on & cut lengthways into thick wedges
- 1 medium white sweet potato or 2 potatoes, skin on & cut lengthways into thick wedges
- 3 small beetroots, washed well, leaving some green stalk at the top, skin on & quartered
- 1 bunch baby carrots, some green stalk at the top
- 2 red onions, cut into quarters
- 1 bulb garlic, skin on, cut in half through the middle
- ¼ cup balsamic vinegar
- Cold-pressed olive oil
- Pinch sea salt
- Small handful fresh thyme
Method
- Preheat oven to 200ºC and line 2 baking trays with baking paper.
- Place vegetables and garlic on baking trays. Drizzle with a little olive oil, sprinkle on some sea salt and toss gently.
- Bake vegetables for around 50 mins, flipping after 30 mins.
- Remove from oven, cover vegies in balsamic vinegar and toss. Return to the oven for another 15 mins or until vegies are all cooked through.
- Serve warm, topped with fresh thyme.
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