Sweet Chilli Roast Veggies

16 65 162
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 8
Sweet Chilli Roast Veggies
Health Highlights


1 cup Sweet potato (diced)
1 cup cubes Pumpkin
1 cup chopped Carrots
1 cup Beets, raw (chopped)
1 cup Potato (chopped)
1 cup chopped Red bell pepper
1 cup chopped Zucchini
1 cup Red onion (diced)
4 tbsp Vegetable oil
1/4 cup Parsley, fresh (chopped, for garnish)
2 tbsp Vegetable oil
4 tbsp Sweet chili sauce
1 tbsp Apple cider vinegar
2 tbsp Grainy mustard
1 tsp Salt
3 tbsp Water


Diced vegetables in 4cm pieces

Roast vegetables with oil for 30mins. When soft (but not mushy), put directly on your serving platter.

If you use beetroot, it will need to cook separately for over 40mins and gently place on top of other vegetables so it does not colour everything red.

Heat a small pan, add rest of ingredients and stir until bubbling. Add more water if needed to get a ketchup-like consistency.

Pour directly over roast vegetables.

Garnish with freshly chopped parsley and serve.

Nutrition Facts

Per Portion

Calories 162
Calories from fat 106
Calories from saturated fat 13.2
Total Fat 11.7 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.1 g
Monounsaturated Fat 3.5 g
Cholesterol 0
Sodium 519 mg
Potassium 511 mg
Total Carbohydrate 12.7 g
Dietary Fiber 3.6 g
Sugars 6.0 g
Protein 3.1 g

Dietary servings

Per Portion

Vegetables 1.9

Energy sources