Redcurrant Vegetables

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Redcurrant Vegetables

 

 

1 kg (2 1/4 lb) desiree potatoes, peeled, cut into large pieces

500 g (18 oz) orange sweet potato, peeled, cut into large pieces

500 g (18 oz) butternut pumpkin (squash), deseeded, cut into pieces

6 small beetroot

1/2 cup redcurrant jelly

75 g (2 1/2 oz) vegan margarine

 

 

1. Preheat oven to 180 C (350 F).

 

2. Combine vegetables in a bowl. Place 1/2 cup of jelly and margarine into a

small saucepan. Cook over low heat, stirring, for 5 minutes or until melted and

well combined. Pour over vegetables. Toss to coat.

 

3. Arrange vegetables on a large baking tray. Roast for 1 1/2 hours.

 

 

 

Serves 6.