COOKBOOK: Mag Recipe
Roast vegetables are amazingly delicious, easy to make and can accompany any dish you set out to make.
I made a roast lamb and along with these potatoes and a green salad, it was just perfect.
The only trick to this is that you need to be home for 2hrs and let the oven do its job.
Our cold days have yet to disappear so a roast is still the perfect meal to make for the family!
Enjoy
RECIPE
Serves 4
1 large sweet potato, peeled - cut into large bite sizes
2 potatoes, peeled and cut into large bite sizes
500g pumpkin, peeled and cut into large bite sizes
2 tablespoons olive oil
1 tablespoon of dry parsley
1 tablespoon of dry rosemary
1 tablespoon of dry oregano
1 tablespoon of dry vegetable herbs Salt & pepper
1/2 cup white vinegar
1 cup water
Pre-heat the oven to 180C
Place the potato, sweet potato and pumpkin pieces in an oven proof casserole dish.
Add the olive oil, all dry herbs and mix well. Add salt and pepper. Spread out in the dish and try not to overlay the vegetables. If this is the case, use two dishes. Add the vinegar and water in the corner of the dish to avoid disturbing the vegetables.
Bake in oven for 30mins or until your potatoes are cooked through. Remove from oven and place drained potatoes onto a serving plate.
