Randwick Nutritionist Recipe Of The Week “Healthy Baked Vegetables”

Randwick Nutritionist Recipe For Healthy Baked Vegetables

Randwick Nutritionist Recipe For Healthy Baked Vegetables

Zak’s Sztor Nutritionist Family  Kitchen

Randwick Nutritionist Recipe For Healthy Baked  Vegetables

Randwick Nutritionist- This  baked vegetable recipes  is one of my favourite  meals and it takes no time at all to prepare. I typically make this for  my family once or twice a week. It may take a bit of time to organise if it’s your  first time you have  prepared this, especially if your not used to cooking or preparing food, but after you have made it a few times, you will be surprised  on how quickly it will take to make.

Ingredients For The Healthy Baked Vegetables Recipe:

2 serves

  • 5-6 Brussel Sprouts
  • 2 Cloves of Garlic
  • 1 Red Onion
  • 1 Medium Size Sweet Potato
  • 1 handful Of Tomatoes
  • 1 Thyme, Fresh
  • 1 Pepper to Taste
  • 1 salt To Taste
  • 3-4 Swigs Of Olive Oil
  • 3-4 Tbsp Of Red Wine Vinegar
  • 1-2 Tsp of CuminMethod
  • Put oven on the 200C
  • Put 2-3 swigs of olive oil on bake tray
  • Chop up all ingredients and mix herbs and red wine vinegar
  • Place in oven for 45 minutes or until roasted and looking ready munch!
  • Serve on there own or with your choice of lean meat.

The Steps To Make My Healthy Baked Vegetables Recipe:

Step One : is to put the oven on to 200F

Step two : you will need to  start  washing all the vegetables, this should only take a minute or so

Step Three: is to  peel the sweet potato, then followed by

Step Four:Let the vegetables drip dry then  start chopping up the vegetables for your recipe into thumb size pieces, it does not have to be exact.

Step five: Place all the chopped up vegetables into an oven dish or baking tray, then add all the wet and dry ingredients (cumin,salt,pepper, thyme, red wine vinegar and olive oil).

Step six: Place in the oven for approximately 30-45 minutes depending on how hot your oven is, it is alway a good idea just to keep checking just in case they get burnt.

After i have made baked vegetables , I let it cool down then place it in a tupperware box, then place it in the fridge, and use it whenever i need it. It usually lasts about 3-4 days, in the fridge  in my opinion it taste nicer after day 2.


If your need anymore recipes please feel free to check out Zak’s Kitchen

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