Roast Vegetables

The cooking time and temperature may need to be ajusted as my oven is electric and not fan forced.You may also need to add an extra tablespoon of oil if the vegetables start to stick.

Yield: 4 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Vegetables

(4, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

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Original recipe makes 4

6 mediumPotatoes; peeled and halved lengthwise

4 smallOnions; skined

4 mediumCarrot; peeled and left whole

2 mediumParsnip; peeled and halved across

1 largeSweet potato; peeled and quartered into whole sections across

Pumpkin; scrubbed and halved

2 tablespoonsVegetable oil

Roast Vegetables Preparation

Pre-heat oven to 200 degree celcius , while preparing vegetables. After rinsing vegetables place on paper towles to dry. In a large baking dish pour in 1 tablespoon of oil and smear over the base of the dish, then place all the vegetables into the dish and pour the other tablespoon of oil over the top of the vegetables, then stir them around a little. If you have a roast in the oven then place the dish either on a shelf under the roast or over top of it and cook for about 45 minutes, checking and turning vegetables every 20 minutes.If the pumpkin or sweet potatoes are becoming to soft then remove them from the oven and place on a plate and just before serving return to the dish in the oven to heat through.

Notes

It is best if the skin is left on the pumpkin as it helps hold it together and also that the pumpkin is not cut to small as it will be cooked before the other vegetables.