Wonderful Winter Roast Veg

  • 800 g carrots (peeled and cut lengthways)
  • 800 g potatoes or sweet potatoes (peeled and halved)
  • 350 g raw beetroot (quartered)
  • 4 Courgettes
  • 6 cloves garlic
  • Olive Oil
  • Sea Salt
  • Black Pepper
  • A handful of rosemary leaves and sprigs
  1. Separate the vegetables between a few large pans (keep beets separate), cover with boiling salted water and parboil for 10-15 minutes, or until they begin to soften.
  2. Drain the veg in a large colander and leave for a couple of minutes to steam dry.  Tip the veg into a large roasting tray.  Drizzle with olive oil, rosemary leaves and season with salt and pepper.  Make sure your vegetables are not overlapping, and cook for 40 minutes at 220°C or until crispy and golden (turn veggies halfway through cooking).  Remove and serve immediately.



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