Roasted vegetables are a simple and delicious way to serve up a colourful and healthy combination of vitamins, minerals and dietary fibre. Root vegetables are fantastic for roasting and the preparation time is next to nothing, perfect for an almost effortless vegetarian dinner.
For this recipe I used a combination of organic carrots, potatoes and kumara (sweet potato), but any root vegetables would work wonderfully, including beetroot or parsnip. I added fresh zucchini towards the end for added vitamins and yum. The pumpkin and sesame seeds not only add a delicious texture and flavour but are a good source of zinc and calcium, respectively, for added nutrition : )
The dressing is simple to make and very, very tasty; add wasabi to taste, for the recipe below I have been a little restrained, I usually add about 1 to maybe 2 tsp because I simply adore it!! This vegan recipe is perfect for a filling dinner or great as a side when entertaining. Also delicious the next day, if there is any left over, it would make a great addition to your lunchbox.
Preparation time: 55mins
Serves 4
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