Roasted autumn vegetables

INGREDIENTS
  • 500g carrots
  • 300g parsnips
  • 220g red onion
  • 850g sweet potato
  • 4 sprigs rosemary
  • 45ml olive oil
  • Large pinch salt
  • Large pinch pepper

METHOD

Preheat the oven to 180°C.

Peel the carrots and cut them into 5cm lengths, then quarter them.

Peel the onions, cut the top and bottom off and cut in half lengthwise and then take each half and cut into quarters.

Wash the parsnips well and only peel if the skin is damaged and parsnips are large. Cut into 4 to 5cm lengths and halve.

Wash the sweet potatoes, remove blemishes, but keep the skin and cut into wedges slightly bigger than the carrots.

In a baking tray coat the vegetables with the oil, bruised rosemary, salt and pepper and combine well.

Place the tray in the oven and roast until the vegetables are soft and have golden, roasted colour.

Place onto a warm platter and serve garnished with rosemary.

Serves: 8, Preparation time: 15min, Cooking time: 35min

INGREDIENTS READY TO GO

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