Healthy and Balanced Family Recipes
'My recipes are colourful, pretty, balanced and designed to inspire happy & sustainable eating habits'
Photo by S O C I A L . C U T on Unsplash
1/25/2020 0 Comments
rainbow roast vegetables
Make a tray and use as sides for main meals throughout the week.
1/2 cauliflower, stalks, leaves & florets chopped & washed
10 Brussels sprouts
1 medium sweet potato, cut into discs (skin on, rinsed)
4 beetroot, quartered
2 zucchini, chopped
Preheat oven to 180 degrees. Place cauliflower. zucchini and brussels sprouts on a tray , spray with olive oil and season. Roast 30 minutes, checking midway to turn once golden brown.
Place beetroot & sweet potato on another tray, spray with olive oil, roast 45 mins.
Tips: Use herbs such as thyme or rosemary or spice mixes such as za'atar or dukkah to roast with vegetables for additional flavour.
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Nicole is a specialist Paediatric and Family Health Dietitian and Lactation Consultant, in private practice. She provides evidence-based, sustainable nutrition and feeding advice that supports optimal health and growth, and meets a family at their unique needs. Nicole graduated from Monash University in 2003 with a Bachelor of Nutrition & Dietetics, and worked as a Clinical Dietitian at a large metropolitan tertiary hospital, with Melbourne’s most critically ill, for over 15 years, before a career change to infant and family feeding.
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