Roasted winter vegetables


Ingredients 10
Servings 4
Time 20 min

Ingredients

  • 500
    g
    carrots, peeled and chunked
  • 350
    g
    parsnips, peeled and chunked
  • 500
    g
    baby onions peeled and cross-cut at top
  • 350
    g
    turnips, peeled and chunked
  • 500
    g
    pumpkin chunks
  • 12
    small tomatoes
  • 60
    ml
    olive oil
  • 30
    ml
    brown sugar
  • 6
    cloves garlic, crushed
  • fresh marjoram
 

Method

30-45 min
 
Preheat oven to 220 ºC. Toss all prepared vegetables in olive oil to coat. Lay in large baking tray. Scatter with sugar, garlic and marjoram. Bake in the oven for 15 minutes, then turn vegetables. Bake for a further 15 minutes, then transfer vegetables that are already cooked to a warm dish. Continue cooking until all vegetables are tender. Garnish with marjoram. Serves 4.
 

Read more on: bake
 

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