Perfect roast vegetables

A firm favourite in many families.

Cooking directions

• Use any combination of seasonal vegetables like carrot, parsnip, beetroot, pumpkin, kumara, yams, courgette, red or green pepper.
• Mix the oil, rosemary, potatoes, onions, garlic and vegetables in a roasting dish.
• Bake uncovered at 200°C for 45 to 55 minutes or until the potatoes are golden and tender.
• Turn vegetables once during cooking.

Try:

• Experimenting with different seasonings: curry powder, cajun powder, garlic pepper, caraway seeds or Italian herb mix.
• Making extra for lunch the next day or as an after-school snack for the kids.

Thanks to www.vegetables.co.nz for this recipe.

Ingredients

2 tablespoons vegetable oil

2 tablespoons fresh rosemary leaves, or 2 teaspoons mixed dried herbs

6 potatoes, scrubbed and cut into wedges

1 onion, cut into wedges

6 cloves garlic, peeled and chopped

3 cups seasonal vegetables, chopped