Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1 kg waxy potato, such as desiree, cut into 3cm pieces; 2 large carrots, peeled, cut into 3cm pieces; 500 g swede, peeled, cut into 3cm pieces; 1 kg sweet potato, peeled, cut into 3cm pieces; 2 medium red onions, peeled, cut into 8 wedges each; 2 medium parsnips, peeled, cut into 3cm pieces; 5 large garlic cloves, peeled, cut in half; 1 tablespoon chopped fresh rosemary; 375 ml vegetable stock; olive oil or olive oil flavored cooking spray

10 ingredients

7 steps

Ingredients

1 kg waxy potato, such as desiree, cut into 3cm pieces
2 large carrots, peeled, cut into 3cm pieces
500 g swede, peeled, cut into 3cm pieces
1 kg sweet potato, peeled, cut into 3cm pieces
2 medium red onions, peeled, cut into 8 wedges each
2 medium parsnips, peeled, cut into 3cm pieces
5 large garlic cloves, peeled, cut in half
1 tablespoon chopped fresh rosemary
375 ml vegetable stock
olive oil or olive oil flavored cooking spray

Directions

1

Preheat oven to 180C or 170C fan-forced.
2

Place vegetables in a large baking dish in a single layer.
3

Add garlic, rosemary and stock.
4

Toss together.
5

Spray with oil spray and roast for 30 minutes.
6

Toss the vegetables again, drizzle or spray with oil and roast for another 30 minutes or until done.
7

Season to taste with freshly ground salt and pepper, if desired.