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Roast garlic & rosemary vegetables
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Ingredients:
  • Olive oil, to grease
  • 8 medium (about 1.6kg) sebago (brushed), pontiac or King Edward potatoes, peeled, quartered
  • 1.25kg butternut pumpkin, cut into 2.5cm-thick wedges
  • 100ml extra virgin olive oil
  • 6 garlic cloves, crushed
  • 125.00 ml loosely packed fresh rosemary leaves
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to a toasty 220°C. Give 2 baking trays a slick coating of olive oil.
  • Pat dry the potatoes and pumpkin with paper towels.
  • Prepare two greased trays: one for the potatoes and one for the pumpkin. In a bowl, mix 60ml (1/4 cup) of extra virgin olive oil with garlic and rosemary. Toss the potatoes with the mixture. On the other tray, brush pumpkin wedges with the remaining oil, salt, and pepper. Roast both trays of vegetables in a preheated oven for 1 hour, remembering to switch the trays halfway through cooking.
  • Once done baking, gently cover the dish with fresh tea towels and let it rest. Proceed with cooking the turkey stuffed with delicious pistachio couscous.
  • Preheat the oven to 250°C and roast the vegetables for 20 minutes or until golden. Serve immediately.

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