Roasted autumn vegetables
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 8 |
Ingredients
- large pinch pepper
- large pinch salt
- 45 ml olive oil
- 1 stalk rosemary
- 850 g sweet potato
- 220 g red onion
- 300 g parsnips
- 500 g carrots
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 180˚C.
- Peel the Carrots an cut into 5cm lengths, then quarter them.
- Peel the onions, cut the top and bottom off and cut in half lengthwise then take each half and cut into quarters.
- Wash the parsnips well and only peel if the skin is damaged and parsnisp are large. Cut into 4-5cm lengths and halve.
- Wash the sweet potatoes well, remove blemishes, but keep the skin and cut into wedges slightly bigger than the . carrots
- In a baking tray coat the vegetables with the oil, bruised rosemary, salt and pepper and combine well.
- Place the tray in the oven and roast until the vegetables are soft and have golden roasted color.
- Place onto a warm platter and serve garnished with more rosemary.
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