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Roasted Vegetables

My family enjoys roast vegetables, particularly when I spice them up and drizzle them with some honey. Among my preferred blends is a mix of Brussels sprouts, pumpkin, and red onion. However, depending on the time of year, I may include sweet potato or potato, or any other available combination. To ensure the vegetables cook evenly, it's best to combine those that cook at the same rate. If this is not feasible, begin by roasting the veggies that require the most time and then add those that need less time towards the end of the process.


500g Brussels sprouts

1/2 small Butternut squash

1 Sweet potato

1 Red onion

2 tablespoon Olive oil

1 tablespoon Honey

1/2 teaspoon Garlic salt

1/2 teaspoon Salt

1/2 teaspoon Black pepper


Preheat oven to 200°C.

Peel and clean the butternut & sweet potato, then cut into small cubes and slice the red onion into thin wedges.

Trim the ends of the Brussels sprouts and cut them in half.

In a large bowl, toss the Brussel sprouts, butternut squash, and red onion with olive oil, garlic salt, honey, salt, and black pepper.

Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.

Serve hot and enjoy!

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