Roast Vegetables with Garlic & Rosemary

Roast Vegetables with Garlic & Rosemary

(Serves 4)


2 large potatoes, chopped into quarters

¼ large pumpkin, cut into 5 cm cubes

2 large beetroots, peeled and cut into quarters

2 large carrots, cut into batons

1 yellow capsicum/bell pepper, cut into thick strips

1 red onion, cut into eighths

4 garlic cloves, roughly chopped

2 large sprigs of fresh rosemary

salt and pepper to taste


Heat an oven to 200° C.

Prepare the chopped vegetables. Place all of the vegetables onto baking trays covered with baking paper. Add the rosemary sprigs to the pan. Sprinkle with a few pinches of salt. Place into the oven and cook for 20 minutes.

Remove the vegetables from the oven and turn the vegetables over with a spatula. Then place them back in the oven and cook for a further 15 minutes until golden brown and slightly crunchy on the corners. Serve on a platter.

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