Best-ever roast vegetables
2
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
Why is this the best-ever roast veg? Because you simply cannot beat these golden-brown, herb-and-garlic rubbed veg with a touch of lemon tang. Delish!
Ingredients
Potato(es)
650 g, roughly chopped
Pumpkin
560 g, (buy 700g), roughly chopped
Carrot(s)
2 medium, roughly chopped
Red onion
2 medium, cut into thin wedges
Fresh rosemary
4 sprig(s), leaves
Olive oil
2 tbs
Zucchini
2 medium, roughly chopped
Fresh flat-leaf parsley
2 tbs, chopped
Fresh lemon rind
1 tsp, finely grated
Garlic
1 clove(s), finely chopped
Instructions
1
Preheat oven to 200°C. Divide potatoes, pumpkin, carrots and onions between 2 large baking trays. Sprinkle with rosemary and drizzle with oil. Season with salt and pepper and toss to coat. Bake for 30 minutes. Remove trays from oven. Add zucchini and turn vegetables. Bake for a further 30 minutes or until golden and tender.
2
Meanwhile, combine parsley, lemon zest and garlic in a small bowl.
3
Sprinkle parsley mixture over vegetables to serve.
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