Pork and apple rissoles
25 mins
2 carrots, peeled, cut into chunks
1 medium sweet potato, peeled, cut into chunks
½ butternut pumpkin, peeled, cut into chunks
4 medium potatoes, cut into chunks
4 cloves garlic, peeled
1/4 cup water
3 tbsp olive oil
2 tbsp balsamic vinegar*
2 tsps honey
1 cup baby spinach (optional)
You can swap:
Step 1
Preheat oven to 150oC /130oC fan forced.
Step 2
Place all of the vegetables (except baby spinach) in a roasting pan along with the garlic.
Step 3
Combine the water, olive oil, balsamic vinegar and honey in a jug and drizzle over all of the vegetables.
Step 4
Bake for 45 minutes or soft and until golden.
Step 5
Toss through the baby spinach leaves.
Serving suggestion: Mix through a can of drained chickpeas or other beans for the last 10 minutes of cooking for added protein.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
Sign up for FREE recipes, practical tips and up-to-date cancer prevention information in your inbox each month.
We will send this recipe to your inbox. Read our privacy collection statement first.