Roasted Vegetables
These roasted vegetables make a great side dish for any meal
Servings: 8 people
Equipment
- large roasting dish
Ingredients
- 450 grams Potatoes - Red Skinned
- 450 grams Kumara - Golden
- 450 grams Pumpkin peeled
- 2 large Parsnips
- 2 large Carrots
- 2 large Onions - Red skinned
- 65 ml Cold Pressed Olive Oil
- 30 ml Vinegar - Balsamic
- 3 cloves Garlic chopped
- 2 large Rosemary sprigs
- Salt and Pepper to taste
Instructions
- Preheat Oven to 200 C
- Clean the potatoes and cut into 2 - 3 cm chunks. Cut Kumara and pumpkin the same.
- Peel the Parsnips and carrots - cut length- wise into 4. Then cut in half to form chunky wedges.
- Peel the onions and cut into 8 wedges
- Place all the cut vegetables into the roasting dish. Drizzle the oil over them - add garlic and balsamic vinegar. Toss well ensuring vegetables are evenly covered. Add rosemary and salt.
- Roast the vegetables, turning them frequently until they are nice and golden and tender,
- Serve hot with roast meat - or with other mains
