adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheat's roast vegetables
0 Likes
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Savor veggies infused with fragrant rosemary and garlic.
Ingredients:
  • 12 eschallots (shallots)
  • 350g Queensland blue or butternut pumpkin
  • 350g sweet potato
  • 350g parsnip
  • 350g pontiac or desiree potatoes
  • 20.00 ml chopped fresh rosemary
  • 2 garlic cloves, crushed
  • 80ml (1/3 cup) olive oil
Instructions:
  • Peel and chop all vegetables into 4cm pieces. Steam the eschallots, pumpkin, sweet potato, parsnip, and potato for 2 minutes until tender. Allow to cool, then mix in rosemary, garlic, and olive oil. Toss to coat evenly.
  • Refrigerate in a large clip-lock bag until ready to use.
  • Preheat the oven to 220°C. Arrange the vegetables on a large baking tray and roast for 30-40 minutes, flipping them occasionally until they turn golden brown.

Similar Recipes