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
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Servings
Prep time
4
Cook time
Recipe
Ingredients
- 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
Method
- Preheat oven to 200ºC.
- 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.
- Remove vegetables from oven and turn over with spatula. Place back in oven and cook for a further 15 mins.
- Serve on platter to accompany a salad.
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