Oven-roasted vegetables

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 8
Servings 4
Time 20 min


  • 10
    small onions, peeled
  • 350
    pumpkin, peeled and cubed
  • 2
    large sweet potatoes, peeled and cubed
  • 4
    sticks celery, cut into chunks
  • 2
    cloves garlic, crushed
  • 45
    olive oil
  • 5
    freshly chopped thyme (or half as much dried)
  • 5
    freshly chopped rosemary (or half as much dried)


30 min
Preheat oven to 220 ºC. Place onions, pumpkin, sweet potato and celery in a large plastic bag. Mix garlic, oil and herbs together. Add salt and freshly ground black pepper to taste. Pour into the bag. Seal bag and shake well to coat vegetables. Remove vegetables from bag and spread over a greased roasting tin. Roast in the oven for 30-40 minutes until tender. Turn vegetables once or twice during cooking. Makes 4 side dishes of vegetables.

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