Roasted Mix Vegetable
Ingredients
- 8 Organic potatoes
- 2 Organic carrots
- 2 Organic red onions
- ¼ Organic Japanese pumpkin
- 2 Organic sweet corn
- 1 Organic broccoli
- 5 cloves Organic Morado garlic, smashed
- 4tbsp Simply Natural Organic Extra Virgin Olive Oil
- 2 sprigs Rosemary
- 1tsp Simply Natural French Sea Salt
- ½ tsp Simply Natural Ground Black Pepper
- 2 sprigs Parsley, chopped for garnish (optional)
Methods
Cutting Vegetables
- Potatoes – Cut in half (for large, cut into 3 or 4)
- Carrots – Cut into 3cm triangles on the diagonal
- Red onions – Cut in half, then cut each half into 4 wedges)
- Pumpkin – Cut lengthwisein slice
- Sweet corn – Cut half, then cut each half into 4, length wise
- Broccoli – Cut to florets
- Morado Garlic – Smashed the garlic with skin still intact
Roasting
- Preheat the ovento 200˚C.
- Red onion – Toss onion in one bowl with 1 tbsp extra virgin olive oil, a pinch of salt and ground black pepper, set aside.
- Other vegetables – Put all vegetables, rosemary and garlic in a separate bowl, toss with remaining oil, salt and pepper. Spread on a large baking tray.
- Roast 30 minutes. Add onions, toss vegetables and roast for a further 15 minutes.
- Garnish with chopped fresh parsley and serve immediately!
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