Roast Rosemary Veges
6/8/2011
Serves 8
Ingredients
| 3 | Potatoes |
| 2 | Kumara |
| 2 | Carrots |
| 2 | Parsnips |
| 2 | Fennel bulbs |
| 300 g | Pumpkin |
| 2 | Red onions |
| 1 | Garlic |
| 4 tbsp | Extra virgin olive oil |
| 6 sprigs | Fresh rosemary |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Preheat the oven to 200 degC. Peel and cut the vegetables into pieces. Halve the garlic bulb.
- Take a large roasting pan and toss all the veges together with the oil, rosemary, salt and pepper. Roast the vegetables in the oven for 60-75 minutes until golden and tender.
- Serve on a large heated platter.
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