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No salt roasted vegetables


Looking to cut down on salt but not flavour? Vinegar makes a great alternative to salt.

Serves 4 – 6

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Ingredients

1.5 kg vegetables suitable for roasting such as potato, kumara, pumpkin, parsnip and carrot

Salt Substitute:
¼ cup oil
¼ cup DYC Malt Vinegar
Chopped fresh or dried herbs such as thyme and rosemary
Or unsalted spice mixtures
Or 2 tablespoons prepared mustard with or without the fresh or dried herbs

Directions

1
Prepare the vegetables as required to roast.
2
Salt Substitute: Mix the oil, vinegar and flavourings together in a large bowl.
3
Add to the Salt Substitute bowl and toss to coat in the mixture.
4
Place in a single layer in a roasting dish.
5
Bake at 190 degrees C until the vegetables are golden and cooked.
6
Cooking time will depend on the size of the vegetables.
7
Drizzle over any leftover Salt Substitute once the vegetables are cooked.