Roasted vegetables with garlic and rosemary is a perfect side dish for any main course. You will love the crispness of roasted fresh vegetables. This dish will complete your dinner or lunch with your loved ones.
Ingredients:
• 1 kg fresh medium red delight potatoes (cut to halves)
• 1.25 kg fresh kent pumpkin (unpeeled, seeds removed, cut to 5cm chunks)
• 10 grams packet fresh rosemary sprigs (leaves removed)
• 2 heads fresh garlic (halved crossways)
• 350 grams packet fresh mini parsnips (peeled, halved lengthways)
• 500 grams carrots (chopped to 5cm chunks)
• 1/4 cup Woolworths Select Australian extra virgin olive oil
• Woolworths Select Sea Salt grinder
Instructions:
This recipe takes about 1 hour and 15 minutes. Serves 8.
Preheat the oven 200°C.
Put the red delight potatoes in a saucepan and pour cold water.
Sprinkle salt to taste.
Let it boil for 15 minutes or until potatoes are tender.
Drain.
Shake vigorously for a minute to release the starch from the potatoes and make it crispy.
Place carrots, mini parsnips, and garlic into another pan.
Sprinkle olive oil and coat the vegetables with it.
Set aside.
Place the kent pumpkin chunks in another pan.
Add in the potatoes and rosemary sprigs.
Sprinkle olive oil and coat the vegetables with it.
Place the two pans in the preheated oven.
Roast for 45 minutes.
Remove the pan with the carrots, mini parsnips, and garlic.
Roast the pumpkin and potatoes for an additional 15 minutes or until they are golden and crisp.
Remove the pan.
Transfer to plate.
Sprinkle salt and pepper to taste.
Serve.
Tips and ideas:
You can put baking paper on your pan to avoid the vegetables from sticking on the pan.
Images – https://www.youtube.com/watch?v=HjzGlFcrsWw
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