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Roasted Vegetables

These roasted vegetables make a great side dish for any meal
Prep Time35 minutes
Cook Time55 minutes
Course: Side Dish
Cuisine: Kiwi
Servings: 8 people

Equipment

  • large roasting dish

Ingredients

  • 450 grams Potatoes - Red Skinned
  • 450 grams Kumara (sweet potato)
  • 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