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

4 teaspoons 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.