Name: Roast vegetables
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6
Ingredients: 6 potatoes, peeled, halved or quartered; 6 thin pumpkin wedges; 6 small onions, peeled; 6 parsnips, peeled, halved lengthways; olive oil

Roast vegetables

Roasting enhances a vegetable's flavour and creates a perfect side dish. A mixture of roast potato, pumpkin, onion and parsnips are classic. Add zucchini, garlic, capsicum, eggplant, corn or carrot halfway through cooking for a change.

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Serves 6

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

6 potatoes, peeled, halved or quartered

6 thin pumpkin wedges

6 small onions, peeled

6 parsnips, peeled, halved lengthways

olive oil

Method

1.Preheat oven to 190°C (170°C fan-forced). Dry vegetables thoroughly with paper towel.

2.Heat oil in a baking pan in oven for 5 minutes. Add vegetables, baste with oil and season. (Or add vegetables to baking tray if cooking meat.)

3.Bake for 1 1/4-1 1/2 hours, turning several times, until tender and golden.

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Ingredients

Method

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