• Serves 4
  • Prep Time 5
  • Cook Time 35
  • Difficulty Medium
  • 1 Vegie Delights™ Vegie Roast
  • 1/3 cup marmalade
  • Juice and zest of one orange
  • 1 tbs Dijon mustard
  • 1/2 tbs whole cloves
  • 3 parsnips, peeled and wedged
  • 200g brussels sprouts, halved
  • 2 tbs olive oil
  • 2 cloves garlic, minced or finely diced
  • 2 tbs honey
  • Black pepper to season
  • Garnished with orange wheels
  1. Preheat oven to 180°C. In a small saucepan, combine marmalade, orange juice and zest and mustard and stir together over low heat. Continue to cook as the mixture begins to boil. Remove from heat.
  2. Use a small sharp knife to score the top of the Veggie Roast in a diamond or scored line pattern. Score lines should be 1-2cm deep. Push the whole cloves into the roast so they stick in. Brush the top and sides of the roast with the marmalade glaze. Ensure to get into the scored lines at the top so the flavour cooks through the roast.
  3. Place vegetables on a baking tray lined with baking paper. Drizzle half the olive oil and garlic over the vegetables and season with black pepper. Use your hands or spoon to mix vegetables, to coat evenly with the oil, then spread evenly on the tray. Place the prepared roast in the middle of the tray and bake for 25-30 minutes. Remove tray after 15 minutes and brush another layer of glaze on the roast and stir the vegetables. If parts of the roast are starting to brown too much, use some foil to cover over just the roast, before returning the tray to the oven for the remaining cooking time.
  4. In a small bowl, mix the remaining oil, garlic and honey together. Once the vegetables are soft and crispy and the roast has warmed through, remove from the oven.
  5. Place roast on a plate, remove cloves and brush any remaining glaze over the top. Allow roast to rest for 5-10 minutes before slicing. Pour the honey, garlic and oil mixture over the cooked vegetables and toss to coat and serve with slices of roast.

You can serve this roast with any veg you have. You may need to adjust the cooking time slightly to ensure the perfect cook for different vegetables. Potatoes will take longer and pumpkin wedges may cook quicker. However, ensure Vegie Roast only cooks for 25-30 minutes.

Per serve
Energy (kJ)
1260
- Energy (Cal)
301
Protein (g)
24
Fat (g)
16
- Saturated Fat (g)
2
Carbohydrate (g)
52
- Sugars (g)
39
Dietary Fibre (g)
7.3
Sodium (mg)
861
Potassium (mg)
460
Iron (mg)
4.5
Calcium (mg)
45

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