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Roasted Winter Vegetables

A simple side dish is made from Winter Root vegetables and is a good accompaniment to meat


  • 800 g winter vegetables

  • for example, butternut squash, carrots, parsnips, red or green capsicums

  • 2 cloves of garlic, peeled

  • 3 tbsp olive oil

  • 3 sprigs of rosemary

  • Salt and freshly ground black pepper


  • 1.

    Heat the oven to 200 degrees C. Wash and cut the vegetables into large chunks around 4cm.

  • 2.

    In a large bowl, mix them with the oil, garlic and rosemary.

  • 3.

    Season with salt and pepper to taste. Place them in one layer on an oven tray.

  • 4.

    Cook in the oven for 35-45 minutes or until soft and light brown.

  • 5.

    Turn two or three times during cooking.


Vary the combinations of vegetables for a different result.

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