Lunch · Meal Ideas · Supper · Tips

Crunchy Roasted Vegetables

Prepping always seems to be a nightmare for me! So yesterday I decided to chop all my veg up and make some roasted veggies to last for the week. I basically got all my favorite veggies put them into one big tray and into the oven they went. These roasted veggies tasted amazing! After making them I just popped them into the fridge and will use them for lunch/supper or even to snack on!




  • Butternut
  • Carrots
  • Peppers
  • Beetroot
  • Cauliflower
  • Broccoli
  • Marrows
  • Olive Oil
  • Mixed Herbs
  • Fresh Thyme



Cut all veggies up into chunks and place onto baking tray. Drizzle with olive oil and season with mixed herbs and some fresh thyme.

Leave in the oven on 220°C for 30mins. Then grill for and extra 10mins. Note that everyone’s oven works differently so just check if you need to increase or minimize your baking time.

Ps: If you want the veggies to go quick, boil them for 5 mins in the microwave and then put them into the oven. I used a cake tester to check how soft they are.

Enjoy 🙂


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