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Brothy Roast Vegetables

with Beef Bone Broth Garden Herb
Gluten Free Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
8 side serves
ready-in
1.5hrs
Brothy Roast Vegetables

A classic Christmas roast without a side of roast veggies is like Santa without his elves; complete your roast with Brothy Roast Vegetables. With immunity and gut lovin’ benefits that the family won’t even know they are consuming, but they will know what they are eating tastes oh-so flavoursome and delicious. Sprinkle Feta like snow on top and watch the roast vegetables get gobbled up.



Nutrition Information (per serve):
Protein: 4g
Carbohydrates: 22g
Fat: 12g

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
View in metric
  • 1 sweet potato
  • 2 large carrots
  • 2 parsnip
  • 2 beetroot
  • 1 large red onion
  • 2 tbsp Beef Bone Broth Garden Herb
  • 1/3 cup of olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 3.5 oz feta
  • ¼ cup parsley, roughly chopped

1. Line a large baking tray with baking paper and preheat the oven to 350F.

2. Chop all veggies into similar sized pieces, so they all roast evenly and lay out onto the baking tray.  

3. In a small bowl combine Beef Bone Broth Garden Herb, olive oil, salt and pepper and pour over the veggies and toss to coat. 

4. Roast for 1 hour or until lightly browned and cooked through.

5. Serve in a large platter or in the tray and top with feta and parsley.