A Platter of Roasted Vegetables couldn’t be any easier, simply trim pumpkin and remove seeds, peel carrots, parsnips, potatoes and beetroot, add a bulb of garlic, a few sprigs of thyme and drizzle with oil and roast – perfect alongside your Christmas roast or Sunday lunch.
Platter of Roasted Vegetables Recipe
Serves 6
Ingredients:
1/2 small butternut pumpkin
2 bunches baby (Dutch) carrots, trimmed, peeled
6 small parsnips, peeled, trimmed, halved lengthways
6 shallots
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
Method:
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, shallots 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.
