Mixed Veggie Roast
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This recipe was sent in to us by Sue C in Fiji, who says:
"A veggie-lover's delight! There are a number of varieties of Sweet Potato - including white, orange and purple."
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Ingredients
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- Sweet potato - scrubbed, or peeled if necessary.
- Carrot - scrubbed.
- Parsnip - scrubbed, or peeled if necessary.
- Swede - peeled.
- Roasting potatoes - scrubbed, or peeled if preferred.
- Olive oil.
- Honey.
- Balsamic vinegar.
- Rosemary, finely chopped (or herb of choice).
- Sea-salt and black pepper
- Whole bulb of garlic
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Method
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Cut equal amounts of the veggies 2-3cm chunks.
Mix the chunks together and toss in olive oil to coat.
Drizzle with a little honey (not too much or it will burn) and a dash of balsamic vinegar.
Sprinkle with finely chopped rosemary (or herb of choice).
Mix together well, then spread in a roasting pan.
Grind a little sea-salt and black pepper over.
Roast in the center of a medium oven, turning occasionally, until the veggies are caramelising on the edges and cooked through.
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Time From Cupboard-To-Table
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1 hour |
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Notes & Variations on
Mixed Veggie Roast
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Tip: Wrap a whole head of garlic in foil and add to the veggies. Squeeze out the garlic cream and mix in when done.
Also, why not try adding whole peeled baby onions to the veggies. |
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