Name: Roast vegetables with beetroot
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 6 potatoes, peeled, cut into quarters; 6 wedges of pumpkin; 3 red onions, peeled, cut into wedges; 6 parsnips, peeled, halved lengthways; 1 bunch baby beetroot, trimmed, washed; olive oil; salt or fresh herbs to serve

Roast vegetables with beetroot

Pumpkin, red onion and beetroot add a riot of colour to these roast vegetables. Try it also with leek, kumera, chunks of zucchini, capsicum, corn, eggplant or carrots.

Serves 6

Prep

15M

Cook

45M

Total

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Ingredients

6 potatoes, peeled, cut into quarters

6 wedges of pumpkin

3 red onions, peeled, cut into wedges

6 parsnips, peeled, halved lengthways

1 bunch baby beetroot, trimmed, washed

olive oil

salt or fresh herbs to serve

Method

1.Preheat oven to 180°C. Clean each vegetable and dry with paper towel.

2.Heat oil in a baking dish in the oven for 5 minutes. Add vegetables, basting with oil (or add vegetables to baking tray with meat).

3.Bake for 40-45 minutes, turning once. Drain on paper towel. Serve hot. Sprinkle with salt or fresh herbs to serve.

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Ingredients

Method

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