1. Roast pumpkin and potatoes with garlic, honey and herbs

Peel and cut root vegetables into bite-sized pieces, and toss them in melted garlic butter, honey and dried herbs like rosemary, sage or thyme. Roast or air-fry until crispy around the edges. For a spicy kick, switch out the herbs for smoked paprika, chilli powder or dried chilli flakes.
Try: Kotanyi Herbs – Rosemary

2. Top broccoli and cauliflower with cheese

Rich, savoury cheeses like cheddar, mozzarella or parmesan enhance the taste and texture of cruciferous vegetables. Steam broccoli and cauliflower florets until tender and crisp. Arrange in a shallow baking dish, season with salt and pepper, top with grated cheese, and broil until golden-brown and bubbling.
Try: FairPrice Shredded Cheese – Mozzarella

3. Soften kale with a quick massage

Curly kale can be tough on its own, but massaging the leaves with olive oil for two minutes makes them softer and easier to eat. For a salad, remove the tough stems, season with salt and sprinkle with lemon juice.
Try: Clearspring Organic 100% Italian Extra Virgin Olive Oil

4. Turn carrots into a velvety soup

Carrots can taste gourmet in a smooth soup. Sauté chopped carrots, white onion and garlic in olive oil. Add chicken or vegetable stock to cover the vegetables, and boil until the carrot is soft. Blend until smooth (either transfer the contents of the pot to a blender or use a hand-held immersion blender). Add salt, pepper and a dollop of sour cream to give plain ol’ carrots extra richness! 
Try: Bulla Sour Cream – Original

5. Stuff eggplants with beef

Halve an eggplant lengthwise and scoop out the flesh. Finely chop the flesh and mix it with beef mince, chopped onion, garlic, tomato, fresh basil and parsley. Season with salt and pepper, fill the veggie “shells” with the mixture and bake until browned. Top with your favourite pasta sauce for a hearty, two-in-one dish. You can also do the same with capsicums.
Try: The Meat Club Grass Fed Premium Lean Mince Beef – Frozen