Christmas Roasted Vegetables

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Christmas Roasted Vegetables

 

 

2 kg (4 1/2 lb) potatoes,

peeled, cut into 6 cm (2 1/4 " ) pieces

1/3 cup olive oil

1.3 kg (just under 3 lb) butternut pumpkin (squash)

4 onions, peeled, base intact

1 tablespoon (3 tsp) brown sugar

3 teaspoons GF dijon mustard

 

 

1. Preheat oven to 230 C (445 F). Place potatoes in a saucepan. Cover

with cold water and bring to boil over high heat. Cook, partially

covered, for 10 minutes or until almost tender. Drain. Return to

saucepan and shake gently to rough up surface. Transfer potatoes to a

large roasting pan. Drizzle over 2 tablespoons (6 tsp) oil and turn to

coat.

 

2. Cut pumpkin into 2 cm (3/4 " ) thick, 5 cm (2 " ) pieces. Place in a

second roasting pan with onions. Combine remaining oil and sugar in a

microwave-safe jug. Microwave, uncovered, on HIGH (100%) for 1 minute.

Add mustard. Stir to combine. Brush over pumpkin and onions.

 

3. Place potatoes on top shelf and pumpkin underneath. Roast for 40

minutes. Turn vegetables in pans. Swap pans around in oven. Roast for

15 to 20 minutes or until golden. Serve.

 

 

Serves 10.