The side Dish blog (the home of side dish and salad collection recipes) invites you to try Cheat's roast vegetables recipe. Enjoy quick and easy cooking recipes and learn how to make Cheat's roast vegetables.
Ingredients (serves 6)
12 eschallots (shallots)
350g Queensland blue or butternut pumpkin
350g sweet potato
350g parsnip
350g pontiac or desiree potatoes
1 tbs chopped fresh rosemary
2 garlic cloves, crushed
80ml (1/3 cup) olive oil
Method
1. Peel and cut all vegetables into about 4cm pieces. Steam the eschallots, pumpkin, sweet potato, parsnip and potato for two minutes until just tender. Set aside to cool, then add rosemary, garlic and olive oil. Toss to combine.
2. Place in a large clip-lock bag and refrigerate until needed.
3. Preheat oven to 220°C. Spread the vegetables out on a large baking tray and roast in the oven for 30-40 minutes, turning the vegetables over occasionally until golden.
Source
delicious. - January 2003, Page 97
Recipe by Valli Little
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