Roast vegetable medley
The perfect accompaniment to a roast dinner. Serve these roast veges drizzled in olive oil and sprig of rosemary, or pile next to the roast meat and pour over gravy.
Ingredients
Method
- Large pumpkin piece, diced
- 2 kumara, diced
- 2 parsnips, diced
- 2 red onions, diced
- 1 tsp mixed herbs
- Coconut or olive oil
- Salt & pepper
- Dice the pumpkin, kūmara and parsnip approximately the same size.
- Coat the vegetables in olive or coconut oil and season with salt and pepper and sprinkle the dried mixed herbs.
- Add the red onion to the pan with approx 20 minutes cooking time left.
- Place in a roasting dish and cook in the oven for approx 1 hour on 180⁰C.