No salt roasted vegetables
Looking to cut down on salt but not flavour? Vinegar makes a great alternative to salt.
Serves 4 - 6
Ingredients
- 1.5 kg vegetables suitable for roasting such as potato kumara, pumpkin, parsnip and carrot
Salt Substitute
- 1/4 cup oil
- 1/4 cup DYC Malt Vinegar
- Chopped fresh or dried herbs such as thyme and rosemary
- Or unsalted spice mixtures
- Or 2 tablespoons prepared mustard with or without the fresh or dried herbs
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1
Prepare the vegetables as required to roast.
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2
Salt Substitute: Mix the oil, vinegar and flavourings together in a large bowl.
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3
Add to the Salt Substitute bowl and toss to coat in the mixture.
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4
Place in a single layer in a roasting dish.
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5
Bake at 190 degrees C until the vegetables are golden and cooked.
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6
Cooking time will depend on the size of the vegetables.
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7
Drizzle over any leftover Salt Substitute once the vegetables are cooked.
