Plenty of great roasting veggies in season for the winter months in Australia..
The veggie roast of the day has…
Potatoes
Jerusalem Artichokes
Garlic
Golden Beetroot
carrots
butternut pumpkin
red onion
olive oil
salt
pepper
thyme
oregano
preheat oven to 180 Degree C
in a large roasting pan with a lid add a good slug of olive oil
Peel all of the veggies and cut into 2cm ish cubes
put everything but the pumpkin in the roast dish with the herbs, salt and pepper, toss through the oil. The garlic should be in peeled whole cloves 🙂
cook for about 1/2 hour with the lid on, stir and add the cubed pumpkin, toss through. Pop back in the oven and baked until all veggies are soft. take the lid off for another 15-20 minutes to brown the dish up slightly and serve!
Goes well with roast lamb (with Apple and Rosemary Jelly), with corned beef (with Zucchini Piccalilli), with Roast Pork (with Crab Apple jelly). It will also go really well with roast Duck or Turkey (with Apple and Cherry Jelly)
A vegan Quorn Loaf with the Apple Cherry Jelly would also work well!
Hungry yet?