Roasted Vegetables with Garlic and Rosemary Recipe

written by Adam Guthrie

Roasted Vegetables with Garlic and Rosemary

Credit: Adam Guthrie

Everyone loves potatoes and pumpkin — there’s something homely and wholesome about them. They are full of energy and sweetness and in this dish they show themselves off very well with the addition of rosemary and beetroot.

Serves: 4



  • 2 large potatoes, quartered
  • ¼ large pumpkin, chopped into bite-sized cubes
  • 2 large beetroots, peeled & quartered
  • 2 large carrots, quartered
  • 1 red onion, cut into eighths
  • 4 garlic cloves
  • 1 tbsp olive oil
  • 2 large sprigs fresh rosemary
  • Salt & pepper, to taste
  1. Preheat oven to 200ºC.
  2. Place all vegetables on baking tray covered with baking paper. Drizzle olive oil over potatoes, add rosemary and few pinches of salt and pepper. Cook in oven for 20 mins.
  3. Remove vegetables from oven and turn over with spatula. Place back in oven and cook for a further 15 mins.
  4. Serve on platter to accompany a salad.

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vegan gluten-free healthy dinner


Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.