Roast Vegetables with Garlic & Rosemary
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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