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Rosemary, Thyme & Sea Salt Roasted Vegetables

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Rosemary, Thyme & Sea Salt Roasted Vegetables

 

 

12 (about 1.7kg/3 3/4 lb) coliban (washed) potatoes, peeled, halved

1/2 (about 1.5 kg/3 1/3 lb) pumpkin, unpeeled, halved crossways,

cut into 4 cm (1 1/2 " ) thick wedges

4 small (about 550 g/19 oz) red onions, peeled, halved

8 tsp olive oil

1/4 cup chopped fresh rosemary

8 tsp fresh thyme leaves

4 tsp sea salt flakes

 

 

1. Preheat oven to 200 C (400 F).

 

2. Arrange the potato, pumpkin and onion, in a single layer, in a

large roasting pan. Drizzle over the oil and toss to coat.

 

3. Combine the rosemary, thyme and salt in a small bowl. Sprinkle over

the vegetables.

 

4. Roast in oven, turning once, for 1 1/4 hours or until tender and

lightly golden. Serve.

 

 

Serves 8.

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