Basic Roast Veggies

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Basic Roast Veggies

 

 

500 g (17 1/2 oz) Desiree potatoes, peeled

500 g (17 1/2 oz) sweet potato, peeled

500 g (17 1/2 oz) unpeeled butternut pumpkin (squash)

1/4 cup olive oil

8 teaspoons chopped fresh rosemary leaves

salt and black pepper, to taste

 

 

1. Preheat the oven to 240 C (460 F) or 220 C (430 F) for fan-forced.

 

2. Line a 30 x 35 cm (12 x 14 " ) (base measurement) roasting pan with

non-stick baking paper.

 

3. Cut the potato and sweet potato in 3 cm (1 1/4 " ) pieces. Remove

seeds from pumpkin (squash), rinse and dry well, then cut in 4 cm (1

1/2 " ) pieces.

 

4. Place veggies in a large bowl. Drizzle with oil; sprinkle with

rosemary. Season with salt and black pepper. Toss gently to coat evenly.

 

5. Arrange veggies in a single layer in prepared pan.

 

6. Roast on the top oven shelf, turning occasionally, tor 30 minutes

or until tender in the centre, golden and caramelised at the edges.

Serve at once.

 

 

 

VARIATIONS: Try roasting onion, parsnip and swede; or toss in some

halved tomatoes halfway through baking time. Add whole, unpeeled

garlic cloves, too.

 

 

 

Serves 4.