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Roast vegies with Marmite glaze

Serves: 8
Prep: 10
Cook: 45


    • 2 large (400g) potatoes, like Agria or Ilam Hardy, peeled
    • 2 red or yellow capsicums, stalks, seeds removed
    • 2 carrots, peeled
    • 2 sweet potato, peeled and cut into quarters
    • 200g yams or parsnips
    • ¼ crown pumpkin, peeled, seeds removed
    • 2 red onions, peeled
    • 1 garlic bulb
    • 2 tbs oil
    • 2-3 sprigs rosemary and thyme


    Marmite™ glaze:
    • 2 tbs Marmite™
    • 2 tbs sweet chilli sauce
    • 2 tbs hot water

    To serve: hummus and toasted pumpkin seeds.


    1. Preheat oven to 180°C.
    2. Roughly chop the potatoes, capsicums, carrots, sweet potato, yams or parsnips, pumpkin, and onions. Slice the garlic bulb in half. Place oil in a large roasting dish and add all vegetables. Toss to coat with oil. Sprinkle with chopped rosemary and thyme. Cook for 40-45 minutes or until golden and tender. Set aside to cool.
    3. Allow vegetables to cool to room temperature. Mix the Marmite, sweet chilli sauce with 2 tbs hot water in a glass jug or jar with lid.
    4. Arrange vegetables on a large flat serving platter. Drizzle the Marmite glaze over the vegetables and sprinkle with chopped herbs. Serve with hummus, and toasted pumpkin seeds if desired.


    • Try using sunflower seeds instead of pumpkin seeds
    • Add eggplant when in season

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