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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
  • 1 MAGGI Beef STOCK MELT

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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Some countries use metric measures, others prefer imperial, and many cooks like to use handy cup and spoon measures. In Australia, we use the metric system with cup and spoon measures approved by the Standards Association of Australia.

Liquid Measures

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
Very slow 120°C 250°F 1/2
Slow 150°C 300°F 2
Mod. Slow 160°C 315°F 3
Moderate 180°C 350°F 4
Mod. Hot 190°C 375°F 5-6
Hot 210°C 415°F 6-7
Very Hot 230°C 450°F 8-9

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5 mm = ¼ inch
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Everyday Equivalents

Butter and Sugar
1 tsp = 5g
1 tbsp = 15g (in New Zealand)
 = 20 g (in Australia)
Flour
2 tsp = 5g
2 tbsp = 15g (in New Zealand)
 = 20 g (in Australia)

Abbreviations

Pkt = packet
g = gram
kg = kilogram
tsp = teaspoon
Tbsp = tablespoon
ml = millilitre
L = litre

Nutritional table

print nutrition

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