Low Carb Vegetable Tray Bake

Low Carb Vegetable Traybake Cooked RSC

Easy Low Carb Vegetable Traybake.

  • Servings: 6
  • Print

 Roasted Vegetables. Could there be anything more delicious. I always roast more vegetables than I need. They are fantastic the next day slightly warmed with crumbled feta cheese for lunch or chopped up, fried and used as a base for an omlete for breakfast. Roast Vegetables needn’t be boring in flavour and these are fresh, healthy and packed full of flavour. Please note when using fresh herbs add 5 minutes before the end of baking. Add dried herbs at the beginning of baking.

Credit: foodfactsforhealthyeating.com

Ingredients

  • 1 small butternut pumpkin, peeled, seeds removed and cut into large chunks
  • 6 whole garlic cloves
  • 1/2 fennel bulb cut into chunks
  • 1 red onion peeled and sliced into wedges
  • 3 carrots cut into 2cm lengths
  • 2 small sweet potato cut into chunks
  • smoked salt or garlic pepper salt
  • 1-2 tbsp olive oil
  • Fresh or dried herbs oregano and thyme

Low Carb Vegetable Traybake RSCRaw Tray Bake RS C

Directions

  1. Pre-heat an oven to 180c.
  2. Place all the cut vegetables into a baking dish with the fennel and onion at the top.
  3. Drizzle the vegetables with good quality olive oil ensuring you coat all the vegetables especially the fennel which can dry out during baking.
  4. Toss the vegetables gently every 20 minutes or so to keep them moist. Bake for around 1 hour or until the vegetables are soft and the dish smells fragrant.

Fantastic!!!

 

Copyright 2018 Food Facts for Healthy Eating

Advertisements

Leave a Reply