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Serves: 4  |  Prep Time: 15 Minutes  |  Cooking Time: 25 Minutes

 

Ingredients:

  • 2 beetroots cut into 8
  • ¼ small pumpkin cut into 4cm cubes
  • 1 red onion, cut into 8
  • 1 bunch of asparagus, halved
  • 1 red capsicum cut into 4cm pieces
  • 2 potatoes cut into 8
  • ½ bulb of garlic (approx. 14 cloves)
  • 2 teaspoons Roogenic Native Anti-Inflammitea Tea (ground)
  • 100ml Roogenic Olive Oil Infused with Lemon Myrtle & Pepperberries
  • Salt and pepper, to taste

 

METHOD

  1. Preheat oven to 180°C (fan-forced).
  2. Place chopped beetroot, pumpkin, red onion, red capsicum, potatoes and garlic cloves on a large baking tray.
  3. In a bowl combine the Roogenic Native Anti-Inflammitea Tea, Roogenic Olive Oil Infused with Lemon Myrtle & Pepperberries, salt and pepper. Pour over all the vegetables on the baking tray.
  4. Cook for 20 minutes and add the asparagus. Cook for a further 5 minutes or until the vegetables are tender.

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