Description
A vibrant medley of roasted vegetables tossed in a sweet-chilli glaze with tangy mustard and vinegar. This easy, colourful side dish is full of flavour and perfect for any meal or occasion.
Ingredients
- 1 cup (150 g) sweet potato, diced (~4 cm)
- 1 cup pumpkin, diced (~4 cm)
- 1 cup carrots, chopped
- 1 cup raw beetroot, chopped
- 1 cup potato, chopped
- 1 cup red bell pepper, chopped
- 1 cup zucchini, chopped
- 1 cup red onion, diced
- 4 tbsp vegetable oil (for roasting)
- 1/4 cup fresh parsley, chopped (for garnish)
- 2 tbsp vegetable oil (for sauce)
- 4 tbsp sweet chilli sauce
- 1 tbsp apple cider vinegar
- 2 tbsp grainy mustard
- 1 tsp salt
- 3 tbsp water
Instructions
- Preheat oven to 200–220°C (400–425°F).
- Chop all vegetables into roughly 4 cm pieces.
- Toss sweet potato, pumpkin, carrots, potato, red bell pepper, zucchini, and red onion with 4 tbsp vegetable oil. Spread in a single layer on a roasting tray.
- Roast for 30 minutes or until vegetables are tender and golden at the edges.
- Roast beetroot separately for 40+ minutes to avoid staining other vegetables. Once soft, add to the rest just before serving.
- In a small pan over medium heat, combine 2 tbsp vegetable oil, sweet chilli sauce, vinegar, mustard, salt, and water. Stir and simmer until slightly thickened.
- Transfer all roasted vegetables to a serving dish.
- Pour the warm sauce over the vegetables and toss gently.
- Sprinkle with chopped parsley and serve hot or at room temperature.
Notes
- Roast beetroot separately to prevent staining.
- Use any combination of roast-friendly vegetables you have on hand.
- Make the sauce spicier with chili flakes or sriracha.
- Top with toasted nuts or chickpeas for added protein.
- Delicious warm, room temperature, or cold.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 160
- Sugar: 6g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
