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

  1. Pre-heat the oven to 180˚C.
  2. Peel the  Carrots an cut into 5cm lengths, then quarter them.  
  3. Peel the onions, cut the top and bottom off and cut in half lengthwise then take each half and cut into quarters.
  4. Wash the parsnips well and only peel if the skin is damaged and parsnisp are large. Cut into 4-5cm lengths and halve.
  5. Wash the sweet potatoes well, remove blemishes, but keep the skin and cut into wedges slightly bigger than the . carrots
  6. In a baking tray coat the vegetables with the oil, bruised rosemary, salt and pepper and combine well.
  7. Place the tray in the oven and roast until the vegetables are soft and have golden roasted color.
  8. Place onto a warm platter and serve garnished with more rosemary. 
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