Nicole Bando | Dietitian & Lactation Consultant

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Healthy and Balanced Family Recipes

‘My recipes are colourful, pretty, balanced and designed to inspire happy & sustainable eating habits’


rainbow roast vegetables

Make a tray and use as sides for main meals throughout the week


1/2 cauliflower, stalks, leaves & florets chopped & washed
10 Brussels sprouts
1 medium sweet potato, cut into discs (skin on, rinsed)
4 beetroot, quartered
2 zucchini, chopped


Preheat oven to 180 degrees. Place cauliflower. zucchini and brussels sprouts on a tray , spray with olive oil and season. Roast 30 minutes, checking midway to turn once golden brown.
Place beetroot & sweet potato on another tray, spray with olive oil, roast 45 mins.

Tips: Use herbs such as thyme or rosemary or spice mixes such as za’atar or dukkah to roast with vegetables for additional flavour.