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Roast pumpkin and potato with sea salt, shaved garlic and fresh rosemary

Sea salt, garlic and rosemary bring out the natural flavours of roast pumpkin and potatoes in this perfect, roast dinner side dish.

Roasted pumpkin and potato

Serves 4

Cook

1H

Woman's Weekly Food

Ingredients

750 gram pumpkin

750 gram potatoes

1 tablespoon olive oil

2 clove garlic, sliced thinly

2 tablespoon fresh rosemary leaves

2 teaspoon sea salt

Method

1.

Preheat the oven to hot (220°C).

2.

Cut pumpkin and potato into 3cm cubes. Combine pumpkin, potato, oil and garlic in large baking dish.

3.

Cook in the oven for 1 hour or until vegetables are browned and tender. Stir through the rosemary; sprinkle with salt.

Woman's Weekly Food