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Roast vegetables with apple
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Prep Time:
35 minutes
Cook Time:
105 minutes
Total Time:
140 minutes
Vegetable medley - ideal side for pork.
Ingredients:
  • 15 (about 2.5kg) medium Coliban potatoes (see note), peeled, halved
  • 60ml (1/4 cup) olive oil
  • 50g butter, melted
  • 800g Kent pumpkin, deseeded, cut into small wedges
  • 2 red onions, cut into 2cm-thick wedges
  • 1 bunch spring onions, trimmed leaving 4cm of stem intact
  • 4 red apples (such as Royal Gala), cut into thirds horizontally
  • Couscous & Feta Stuffed Roast Pork with Pears (see related recipe), to serve
Instructions:
  • Place the potato in a saucepan, cover with cold water, and bring to a boil over high heat. Simmer for 5 minutes until slightly tender. Drain and spread out in a single layer on a paper towel-lined tray. Allow to cool for 30 minutes.
  • Preheat oven to 180°C. Brush 2 large baking trays with oil. Mix butter and 1 1/2 tablespoons oil. Score potato lengthwise with a fork. Place potatoes on trays cut-side down. Brush with butter mixture. Roast for 50 minutes until golden. Cool slightly and cover with foil. (See note for reheating instructions.)
  • Preheat the oven to 200°C. Spread the pumpkin, onion, and spring onions in an even layer on a large baking tray. Drizzle with remaining oil and toss to coat. Roast in the oven for 20 minutes.
  • Place the apple on the baking tray and roast for 20-25 minutes, or until the apple and vegetables are tender and have a golden hue. Serve alongside the pork.

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