Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Roasted Mixed Veggies -------------------------- Preparation: 10 minutes Cooking: 1 hour 15 minutes -------------------------- 1.5 kg (3 1/3 lb) potatoes, peeled, cut into 5 cm (2 " ) pieces 1/3 cup vegetable -OR- olive oil 1 kg (2 1/4 lb) pumpkin, peeled, cut into wedges 800 g (1 3/4 lb) sweet potato, peeled, cut into 5 cm (2 " ) pieces sea salt flakes, optional 1. Preheat oven to 200 C (400 F). 2. Place potato in a large saucepan; cover with cold water. Bring to the boil. Reduce heat; simmer, uncovered fur 3 minutes or until potato is just tender. Drain; cool slightly, Using a fork, run prongs over entire potato to roughen surface. 3. Place potato in a large roasting pan. Add 8 teaspoons oil: toss potato until coated. 4. Add pumpkin and sweet potato to pan; drizzle with remaining oil. Sprinkle with salt. 5. On top shelf of oven roast mixed veggies for 1 hour or until golden brown and crisp. NOTE: For best results, don't overcrowd the roasting pan and use suitable potatoes, such as Pontiac, Kipfler and Sebago. Serves 8. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.