A delicious new way to serve roast vegetables.
Ingredients
- 800 g pumpkin peeled
- 600 g potatoes halved
- 1/2 cup olive oil
- 1 garlic clove crushed
- 1 tbs fresh rosemary chopped
- 1 tbs balsamic vinegar
Method
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Step 1Cut pumpkin into wedges.
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Step 2Place potatoes in baking dish and pour over combined oil, garlic and rosemary.
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Step 3Bake, uncovered in very hot oven for 20 minutes.
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Step 4Add pumpkin and bake about further 25 minutes or until browned and tender.
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Step 5Drizzle vegetables with vinegar.
Recipe Notes
Best made just before serving.
If you like the sound of this recipe, you might also like this Stir-Fried Kale.
Recipe Reviews (5)
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