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"- Serves 4
- Prep Time 20
- Cook Time 50
- Difficulty Easy
- 1 Vegie Delights™ Vegie Roast
- 1/4 cup whole cranberry sauce
- 1 tbs maple syrup
- 2 tsp apple cider vinegar
- 1 tsp dried thyme
- 1/4 cup finely chopped macadamias or almonds
- 2 large onions, thickly sliced
- 4 medium carrots, roughly chopped
- 1/2 small pumpkin, cut into wedges
- 400 g small white or red potatoes, halved
- 2 springs rosemary, leaves stripped
- 2 tbs olive oil
To serve
- Steamed green beans
- gravy, optional
- 1Combine glaze ingredients (cranberry sauce through nuts) in a small bowl. Brush half the glaze over the Vegie Delights Vegie Roast, and set aside.
- Preheat oven to 200°C. Place four onion slices in the centre of a large baking tray. Add remaining onions, carrots, pumpkin and potatoes. Drizzle with olive oil, sprinkle over rosemary, and gently toss to evenly coat.
- Roast veggies 20 - 25 minutes, until partially cooked. Reduce oven to 180°C.
- Place glazed roast onto the onions in the centre of the par-cooked veggies. Return to oven and cook a further 20 - 25 min, until veggies are golden and roast is warmed through.
- Serve roast with the extra cranberry glaze, roasted veggies, steamed green beans, and gravy if desired.
Per serve
Energy (kJ)
1910
- Energy (Cal)
457
Protein (g)
29
Fat (g)
23
- Saturated Fat (g)
3
Carbohydrate (g)
65
- Sugars (g)
40
Dietary Fibre (g)
16.8
Sodium (mg)
792
Potassium (mg)
1500
Iron (mg)
6.6
Calcium (mg)
149
