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Cheat's roast vegetables

Name: Cheat's roast vegetables
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 12 eschallots (shallots); 350g Queensland blue or butternut pumpkin; 350g sweet potato; 350g parsnip; 350g pontiac or desiree potatoes; 1 tablespoon chopped fresh rosemary; 2 garlic cloves, crushed; 80ml (1/3 cup) olive oil

1 rating

25m

45m

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It's not cheating when you taste how beautifully the vegetables absorb the flavours of the rosemary and garlic.

12 eschallots (shallots)
350g Queensland blue or butternut pumpkin
350g sweet potato
350g parsnip
350g pontiac or desiree potatoes
1 tablespoon chopped fresh rosemary
2 garlic cloves, crushed
80ml (1/3 cup) olive oil

Method

1.

Peel and cut all vegetables into about 4cm pieces. Steam the eschallots, pumpkin, sweet potato, parsnip and potato for two minutes until just tender. Set aside to cool, then add rosemary, garlic and olive oil. Toss to combine.
2.

Place in a large clip-lock bag and refrigerate until needed.
3.

Preheat oven to 220°C. Spread the vegetables out on a large baking tray and roast in the oven for 30-40 minutes, turning the vegetables over occasionally until golden.