Guest guest Posted May 8, 2008 Report Share Posted May 8, 2008 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. Quote Link to comment Share on other sites More sharing options...
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