Sunday, 25 December 2011

Rosemary Roast Vegetables

This is a simple but very effective roast vegetable recipe. Just choose the vegetables you like. It's a tasty staple in winter or any family gathering.

Rosemary Roast Vegetables


1/2 pumpkin, peeled and chopped into chunks
1 sweet potato, peeled and chopped into chunks
2 onions, peeled and cut into quarters
1 bulb of garlic, peeled
4 potatoes, peeled and chopped into chunks
2 carrots, peeled and chopped into rounds
Olive oil
Sea salt for serving
4 sprigs of fresh rosemary


Preheat oven to 200C. Prepare baking trays with greased baking paper.
Place all prepared vegetables onto the baking trays.
Pick rosemary leaves off the sprigs (easiest way is to hold the sprig at the top and pull the leaves down with your fingers).
Sprinkle rosemary over the vegetables and drizzle with desired amount of olive oil.
Bake for 20 mins.
Turn vegetables over and bake for a further 20mins (or longer if necessary).
Serve sprinkled with sea salt and another drizzle of olive oil if desired.

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