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Platter of Roasted Vegetables

Platter of Roasted Vegetables recipe, brought to you by MiNDFOOD.

Platter of Roasted Vegetables

Serves 6

1/2 small butternut pumpkin

2 bunches baby (Dutch)

carrots, trimmed, peeled

6 small parsnips, peeled, trimmed, halved lengthways

6 eschallots

1 bulb garlic, halved

6 potatoes, peeled, halved lengthways

6 small beetroot, trimmed, halved lengthways

1/2 bunch fresh thyme sprigs

⅓ cup olive oil

Preheat oven to 200˚C. Grease 2 large baking trays. Trim pumpkin and remove seeds. Cut into 6 long pieces and place onto a tray. Add carrots, parsnips, eschallots and garlic to same tray. Place potatoes and beetroot on remaining tray. Sprinkle sprigs of thyme over vegetables. Drizzle with oil.

Roast vegetables for 45 minutes to 1 hour or until golden. The potatoes and beetroot may take a little longer than the other vegetables. Transfer to a 
large serving platter and 
serve immediately.

Note: Duck fat can also be used to roast vegetables for 
a golden brown, crisp finish.

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