Roasted vegetables with River Mint Finishing Salt is a perfect, easy way to bring something a little different to your meals. This simple method uses native river mint salt to add a fresh, delicious lift just before serving. It’s a low-effort side dish that works equally well for weeknight dinners or casual entertaining, and it’s a great introduction to cooking with Australian native ingredients.
This simple recipe uses River Mint, our favourite seasonal native ingredient, in a base of Tasmanian sea salt.
Roasted Vegetables with River Mint Finishing Salt
Why You’ll Love This Recipe:
- Simple, everyday ingredients
- Easy to adapt to whatever vegetables you have on hand
- Finished with river mint salt for a fresh, aromatic twist
- Naturally gluten-free and dairy-free
- Perfect as a side dish for meats, fish, or vegetarian mains
About Roasted Vegetables with River Mint Finishing Salt
Serves: 2-3 as a side
Prep time: 10 minutes
Cook time: 30-40 minutes
Skill level: 1.5 / 5
Ingredients
- Mixed vegetables (potato, carrot, pumpkin, cauliflower, broccoli, tomato, capsicum, onion – or whatever you have)
- Olive oil
- Freshly ground black pepper
- River Mint Finishing Salt
Method
- Preheat oven to 200°C (fan forced).
- Cut vegetables and place on a large baking tray.
- Drizzle with olive oil and toss to coat evenly.
- Roast for 30–40 minutes, turning once, until golden and tender.
- Remove from the oven and allow to cool slightly.
- Finish with River Mint Finishing Salt just before serving.
Serving ideas
- Serve alongside roast chicken, lamb, or grilled halloumi
- Add a spoon of natural yoghurt or labneh for extra contrast
- Finish with a squeeze of lemon if you’d like extra brightness
Tips for success
- Don’t add the river mint salt before roasting – it’s a finishing salt and works best at the end
- Use just a small pinch at first and adjust to taste
- A mix of starchy and green vegetables gives the best texture
- Vegetables cook differently – group vegetables by density: put harder root vegetables (potatoes, carrots etc) in earlier or cut smaller; softer vegetables (zucchini, broccoli, capsicum, tomato eyc) need less time and are added halfway through or cut larger
Substitutions and variations
- Swap olive oil for butter or ghee for a richer finish
- Add whole garlic cloves to the tray while roasting
- Sprinkle with toasted nuts or seeds for crunch
- Try these on the BBQ or in an air fryer (see FAQ’s for more details)
Make it ahead
- Roast the vegetables earlier in the day and reheat gently in the oven. Add the river mint salt only just before serving.
Leftovers & next-day ideas
- Toss roasted vegetables with river mint through a green salad
- Toss through a grain salad with quinoa or farro
- Add to a frittata or omelette
- Reheat and serve with a fried egg for an easy lunch
Allergen warning
No known allergens.
Note: Contains a native herb. If you have sensitivities, check the ingredients.
Nutrition information (estimate)
- Energy: ~180 kcal per serve
- Fat: ~10 g
- Carbohydrates: ~18 g
- Protein: ~3 g
**Nutrition information is an estimate only and will vary based on ingredients, brands, portion sizes and cooking method.
Why river mint
River mint is a native Australian plant with a fresh, cooling flavour similar to spearmint or peppermint, but softer and less sweet. Used in a finishing salt, it adds lift and aroma without overpowering the dish.
➞ [Shop River Mint Finishing Salt]
FAQs
Can I use any vegetables for this recipe?
Can I cook this on the BBQ instead of the oven?
Can I cook this in an air-fryer instead of the oven?
Is river mint very strong?
Simple Roasted Vegetables with River Mint Finishing Salt
Ingredients
- 500-600 g mixed vegetables potato, carrot, pumpkin, cauliflower, broccoli, tomato, capsicum, onion
- 2 tbsp olive oil
- Freshly ground black pepper to taste
- River Mint Finishing Salt to taste
Instructions
- Preheat oven to 200°C (fan forced).
- Cut vegetables and place on a large baking tray.
- Drizzle with olive oil and toss to coat evenly.
- Roast for 30–40 minutes, turning once, until golden and tender.
- Remove from the oven and allow to cool slightly.
- Finish with River Mint Finishing Salt just before serving.
Notes
Serving ideas
- Serve alongside roast chicken, lamb or grilled halloumi
- Add a spoon of natural yoghurt or labneh for extra contrast
- Finish with a squeeze of lemon if you’d like extra brightness
Tips for success
- Don’t add the river mint salt before roasting – it’s a finishing salt and works best at the end
- Use just a small pinch at first and adjust to taste
- A mix of starchy and green vegetables gives the best texture
- Vegetables cook differently - group vegetables by density: put harder root vegetables (potatoes, carrots etc) in earlier or cut smaller; softer vegetables (zucchini, broccoli, capsicum, tomato eyc) need less time and are added halfway through or cut larger
Substitutions and variations
- Swap olive oil for butter or ghee for a richer finish
- Add whole garlic cloves to the tray while roasting
- Sprinkle with toasted nuts or seeds for crunch
Make it ahead
- Roast the vegetables earlier in the day and reheat gently in the oven. Add the river mint salt only just before serving.
Leftovers & next-day ideas
- Toss through a grain salad with quinoa or farro
- Add to a frittata or omelette
- Reheat and serve with a fried egg for an easy lunch
Have You Tried This Recipe?
If you make this roasted vegetable dish, we’d love to see it. Tag us or leave a comment to let us know how you served it. If you love the recipe, please give us a rating.
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About our recipes
These recipes are developed, tested and refined using our own products and real cooking experience. Ingredients, timings and nutrition information are provided as a guide to help you cook with confidence.
