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.
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.
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|Serving Size: 1 Serving (488g)|
|Recipe Makes: 4|
|Calories from Fat: 46 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 81.9mg||3 %|
|Potassium 1752mg||46 %|
|Total Carbohydrate 74.7g||22 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 63.8g|
|Protein 8.3g||12 %|
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Calories per serving: 367
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