100ml Roogenic Olive Oil Infused with Lemon Myrtle & Pepperberries
Salt and pepper, to taste
METHOD
Preheat oven to 180°C (fan-forced).
Place chopped beetroot, pumpkin, red onion, red capsicum, potatoes and garlic cloves on a large baking tray.
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.
Cook for 20 minutes and add the asparagus. Cook for a further 5 minutes or until the vegetables are tender.