Salty OMS Baked Vege's - OMS Compliant

Salad bowls with Salty Baked Vegetables on top, oil drizzled afterwards.

Salad bowls with Salty Baked Vegetables on top, oil drizzled afterwards.

Salty OMS Baked Vege’s

Don’t worry if you miss hot salty chips as I’ve found this to be the perfect healthy substitute. These go perfectly with oven baked fish and a fresh home made salad or dipped in a big bowl of guacamole. They’re also super easy to throw together after a busy day at work and are completely OMS compliant. Ben and I use this recipe weekly.


Braggs Soy Protein Sauce Spray bottle

Braggs Soy Protein Sauce Spray bottle

An assortment of root vegetables suitable for roasting, I generally use the following…

  • 3-4 Potatoes

  • 2 Sweet Potatoes

  • 1/4 Pumpkin

  • 2 Carrots

  • Braggs Soy Protein Sauce (the spray bottles are perfect for this recipe)


  1. Line a large baking tray with good quality baking paper, you may need 2 trays if your doing lots of vegetables

  2. Preheat your oven at 180 degrees celsius

  3. Wash all the vegetables, scrub potatoes

  4. To prepare the vegetables peel the sweet potatoes and pumpkin, I like to leave the skin on our potatoes and carrots but feel free to peel these as well

  5. Chop potatoes into chunky wedges, for a small potato I like to divide into 4 and carrots into 4 also. Chop pumpkin and sweet potatoes into roughly 4cm chunks. I like to go on the chunky side

  6. Place the chopped vegetables evenly on your baking tray lined with baking paper

  7. Place in pre-heated oven and bake on 180 degrees celsius for 20 minutes. Take out and turn after 20mins then spray or lightly drizzle Braggs Soy Protein sauce over your veges till just coated. It’s a salty mixture so be careful not to over saturate the veges.

  8. Place back in the oven and bake for another 20-40minutes or until cooked and lightly crispy

  9. Serve with fresh fish and salad or with fresh home made guacamole.


Much love

Simonne x