No salt roasted vegetables

Looking to cut down on salt but not flavour? Vinegar makes a great alternative to salt. Serves 4 – 6

1.5 kg vegetables suitable for roasting such as potato, kumara, pumpkin, parsnip and carrot

Salt Substitute:
¼ cup oil
¼ 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

Prepare the vegetables as required to roast.
Salt Substitute: Mix the oil, vinegar and flavourings together in a large bowl.
Add to the Salt Substitute bowl and toss to coat in the mixture.
Place in a single layer in a roasting dish.
Bake at 190 degrees C until the vegetables are golden and cooked.
Cooking time will depend on the size of the vegetables.
Drizzle over any leftover Salt Substitute once the vegetables are cooked.
Print Friendly, PDF & Email