Name: Roasted vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: Rosted vegetables; 1/4 cup olive oil; 6 potatoes, peeled, cut into quarters; 1/4 jap pumpkin, seeded, cut into 6 wedges; 3 red onions, peeled, cut into wedges; 6 parsnips, peeled, halved lengthways; 6 baby beetroot, trimmed, washed

Roasted vegetables

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Serves 6

Prep

15M

Cook

45M

Total

Ingredients

Rosted vegetables

1/4 cup olive oil

6 potatoes, peeled, cut into quarters

1/4 jap pumpkin, seeded, cut into 6 wedges

3 red onions, peeled, cut into wedges

6 parsnips, peeled, halved lengthways

6 baby beetroot, trimmed, washed

Method

Rosted vegetables

1.Preheat oven to 180°C. Heat oil in a baking dish in the oven for 5 minutes.

2.Place vegetables in dish and baste with oil. Bake for 40-45 minutes, turning once. Drain on paper towel. Season and serve hot.

For a variation, add chunks of zucchini, capsicum, eggplant and carrot to other vegetables halfway through cooking time.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Rosted vegetables

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