Kiwi-Roast Vegetable Mix


"A great dish with a kiwi-roast lamb main dish. Stir-fry the leftovers the day after in butter for a great tasting-breakfast filler."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 284 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 475 degrees F (245 degrees C).
  2. Mix roasting potatoes, sweet potato, brown onion, mushrooms, parsnip, and carrots in a large bowl.
  3. Whisk olive oil, vinegar, rosemary, thyme, salt, and pepper together in a small bowl; drizzle over the vegetable mixture and toss to coat. Spread vegetables into a large roasting pan.
  4. Roast in preheated oven, turning every 10 minutes, until the vegetables are completely tender, 35 to 40 minutes. Season again with salt and pepper as desired.


Read all reviews 0

Other stories that may interest you