Roasted seasonal vegetables

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 7
Servings 1
Minutes 8 minutes


Serving Change
  • 1-2 bunches small beetroot
  • 2-3 medium red onions, peeled and quartered
  • 250
    Granny Smith apples, halved
  • 500
    pumpkin, peeled and cut into chunks
  • 6
    parsnips, brushed, topped and sliced in half lenghwise
  • olive oil
  • chives, snipped balsamic vinegar


8 minutes

Trim the beetroot, leaving 2-3 cm of the stem attached.
Remove any small leaves and reserve. Wash the beetroot and cut lengthwise into halves or quarters.
Put the beetroot, onion, apple, pumpkin and parsnips into a baking dish and drizzle with olive oil.
Toss together until coated.
Sprinkle with salt and freshly ground black pepper, to taste.
Roast in one layer for 30 to 40 minutes in a preheated 190 °C oven.
Remove the apples after 20 minutes if cooked, and keep warm.
Toss the cooked vegetables with the reserved beetroot leaves and chives and sprinkle with balsamic vinegar to serve.


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