Name: Sugar-roasted vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 2 red capsicums, thickly sliced; 2 carrots, thickly sliced diagonally; 2 red onions, cut into thick wedges; 2 bunch (8) baby beetroot, trimmed, quartered; 3 zucchini, thickly sliced diagonally; 5 clove garlic, peeled; 1/4 cup vegetable or olive oil; 1/4 cup firmly packed brown sugar; 1 tablespoon lemon thyme leaves, plus extra, to serve

Sugar-roasted vegetables

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Serves 10

Prep

15M

Cook

40M

Total

55M

Ingredients

2 red capsicums, thickly sliced

2 carrots, thickly sliced diagonally

2 red onions, cut into thick wedges

2 bunch (8) baby beetroot, trimmed, quartered

3 zucchini, thickly sliced diagonally

5 clove garlic, peeled

1/4 cup vegetable or olive oil

1/4 cup firmly packed brown sugar

1 tablespoon lemon thyme leaves, plus extra, to serve

Method

1.Preheat oven to 200°C/180°C fan forced.

2.Combine all ingredients in a bowl. Season. Place in a large roasting pan. Bake for 40 minutes or until vegetables are tender. Serve sprinkled with extra thyme.

Prepare all vegetables a day ahead. Coat with sugar and herbs before baking. To reduce staining other vegetables with beetroot, leave a little of the stem on when trimming. Use rosemary, thyme or sage instead of lemon thyme. You can also use green capsicum, parsnip or potato.
Note

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Ingredients

Method

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