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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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We love roast vegetables and this recipe is delicious. Ingredients:
1 kg waxy potato, such as desiree, cut into 3cm pieces |
2 large carrots, peeled, cut into 3cm pieces |
500 g swede, peeled, cut into 3cm pieces |
1 kg sweet potato, peeled, cut into 3cm pieces |
2 medium red onions, peeled, cut into 8 wedges each |
2 medium parsnips, peeled, cut into 3cm pieces |
5 large garlic cloves, peeled, cut in half |
1 tablespoon chopped fresh rosemary |
375 ml vegetable stock |
olive oil or olive oil flavored cooking spray |
Directions:
1. Preheat oven to 180°C or 170°C fan-forced.
2. Place vegetables in a large baking dish in a single layer. Add garlic, rosemary and stock. Toss together. Spray with oil spray and roast for 30 minutes.
3. Toss the vegetables again, drizzle or spray with oil and roast for another 30 minutes or until done. Season to taste with freshly ground salt and pepper, if desired.
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