Baked Vegetables
This delicious, bright side of baked vegetables is naturally sweet from beetroot and pumpkin, with the rich, sticky flavour of caramelised red onion, leek, and smashed garlic. It’s packed with prebiotics, antioxidants, vitamins, minerals, and complex carbs — all great for gut health, energy, and overall well-being.What I love about baked veggies is how economical and flexible they are. They're perfect for using up fridge leftovers (yes, even that half-droopy carrot), and they’re ideal for meal prepping. Roast a big batch and enjoy them through the week in salads, sides, or quick lunches — they pair beautifully with green salads, roasted meats, poultry, baked fish, or plant-based proteins.
Nutritional Profile
Wholesome Human Hero Ingredient: Beetroot, Pumpkin and Sweet Potato
Beetroot adds not just brightness to this dish, but also a powerful dose of nutrition. Naturally low in calories, it’s rich in antioxidants and anti-inflammatory compounds. High in folate, manganese, and copper, beetroot supports heart health, bone strength, brain function, and energy production.
Pumpkin and sweet potato are a fibre-rich duo that support digestion and keep things moving. Packed with potassium to help regulate blood pressure, they also boost immunity thanks to their high levels of vitamins A, C, and beta-carotene. As complex carbs, they provide lasting energy and support eye health too.
Ingredients
- 3 tbs extra virgin olive oil
- 4 cloves garlic, smashed and whole (optional)
- 2 large beetroots, cubed
- 1 leek, chopped in 1cm rounds
- 1 large sweet potato, cubed
- ½ kent pumpkin, cubed
- 2 sprig of fresh rosemary, chopped or 1 tsp mixed dried herbs
- Season well with sea salt & cracked pepper
Instructions
- PRE HEAT oven to 180℃
- CHOP all vegetables and place into a large mixing bowl with the garlic and oil, mixing well, ensuring the vegetables are well coated in the oil.
- LINE a baking tray or ceramic oven-proof dish and arrange vegetables.
- SPRINKLE with fresh or dried herbs and season well with salt and pepper.
- ROAST in the oven for approximately 50-60mins or until the vegetables are soft in the centre and slightly crispy on the outside.
- Enjoy as a side to your favourite protein.
- Satisfying served cold to add to a green leafy salad to create a roast vegetable salad, or a great base for a protein bowl.
- Delicious without a dressing or enjoy with a drizzle of our creamy tahini dressing or green goddess dressing.
- Bake any combination of vegetables you have in the fridge a great meal to use up all your older vegetables. Cook up a big batch as it will last in the fridge for 3 days.
This recipe is:
Health Benefits:
- Fatigue Support
- Healthy Digestion
- Energy Boosting
- Autoimmune Supportive
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