A tasty veggie dish that is healthy, filling & packed with vitamins.
This is a classic Autumn recipe, warming, filling, but still nice enough to eat on warmer days.
Roast for 25 minutes, turning twice, or until vegetables are tender. Add cherry tomatoes 5mins before you take out the vegetables from the oven
Sprinkle over the Parmesan if using & serve.
I only use Pink Himalayan Salt, but normal table salt can be used.
Try to use fresh organic produce if you can, you can really taste the difference!