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nutritional codes

  • Vegetarian Vegetarian
  • Low Fat Low Fat
  • Low Salt Low Salt
  • Source of Fibre Source of Fibre
Roasted Vegetables Simple roast vegetables to accompany the family meal, pictured here with Seasonal Green Vegetables.
Roasted Vegetables

Recipe Ingredients

(Serves 4)

  • 4 cups mixed root vegetables, cubed, e.g. kumara, potato, parsnip, pumpkin, carrot

How to make

1. Preheat oven to 200°C.

2. Place vegetables in a large roasting dish add MAGGI Beef STOCK MELT and mix thoroughly.

3. Bake 40 minutes or until cooked. Serve garnished with fresh herbs, if desired.

Preparation time:
10 minutes

Cooking time:
40 minutes

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20ml 1 tbsp
60ml ¼ cup
80ml 1/3 cup
125ml ½ cup
250ml 1 cup
1 litre 4 cups

Oven Temperatures

Celcius °C Fahrenheit °F Gas Mark
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Slow 150°C 300°F 2
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Moderate 180°C 350°F 4
Mod. Hot 190°C 375°F 5-6
Hot 210°C 415°F 6-7
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 = 20 g (in Australia)
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 = 20 g (in Australia)


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Nutritional table

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Roasted Vegetables

Average Quantity
per Serving
Energy (Kj)274.6
Protein TOTAL (g)3.6
Fat TOTAL (g)0.6
- Saturated fats (g)0.1
Carbohydrates TOTAL (g)11.9
- Sugars (g)6
Sodium (mg)50.3