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Antioxidant-Rich Roasted Veggies

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people


  • 1 beetroot
  • 5 small carrots
  • 1 small sweet potato
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp dried mixed herbs


  • Preheat oven to 200 degrees.
  • Wash all veggies and leaving the skin on, chop the beetroot and sweet potato into small chunks and split the carrots down the middle (or chop into small chunks, whatever you prefer).
  • Place on a baking tray and and drizzle with olive oil and sprinkle the mixed herbs over.
  • Place into the oven and cook for approximately 20-25 minutes, turning veggies occasionally whilst cooking.
  • Veggies can be enjoyed hot or cold.
  • I would love your feedback and comments below on this recipe and don't forget to tag me in your photos @amysavagenutrition


Essential Equipment

Baking tray

Find your Ingredients

Vegetables – fruit & veg aisle
Extra virgin olive oil - oils aisle (if you are based in Australia I love using Cobram Estate)
Mixed herbs - dried herbs and spices aisle

Course Sides