4 Serves
50 Mins
Preheat your oven to 200°C.
Using a chefs knife and cutting board, peel and cut the potatoes and mixed vegetables into uniform, bite-sized pieces.
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
76 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
792 mg / 4,700 mgSodium
80 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a large mixing bowl, whisk together the olive oil, paprika, dried basil, and salt and pepper until well combined.
Add the prepared vegetables to the bowl and toss thoroughly to ensure every piece is evenly coated with the herb-oil mixture.
Spread the vegetables in a single layer onto a large baking tray, ensuring they are not overcrowded to allow for proper roasting.
Roast in the preheated oven for approximately 30 minutes, or until the vegetables are tender and lightly browned, while maintaining a slight bite.
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