1 small butternut, peeled and cubed
1 medium sweet potato, peeled and cubed
4 small beetroot, peeled and cubed (cooked can be used)
2 Tbsp olive oil
2 tsp dried rosemary or a few sprigs of fresh rosemary
Place vegetables in a Tupperware with olive oil, rosemary and salt. Shake well to coat. Place on a roasting tray in a preheated oven at 200C for about 45 minutes, turning once, until vegetables are tender. Season to taste and serve warm or cool. Add 2 portions of lean protein such as chicken, mince or fish and you have a complete balanced healthy meal. Alternatively, top the roasted veggies with crumbled low fat feta cheese for a vegetarian dish.
FAST TRACK TIP: When I am in a rush, I pre-cook the veggies in the microwave or steam them for about 5 minutes. They then roast a lot faster in the oven. I also sometimes place chicken pieces in a separate oven dish and cook these while the veggies are roasting. Saves power and time!