Classic Roast Vegetable Recipe | Woolworths

An easy roast vegetable recipe and great Christmas vegetable recipe or side dish.

Prep: 15 mins | Cook: 1 hour 10 mins | Serves: 8

Ingredients:
1 kg fresh medium red delight potatoes, halved (see tip)
Woolworths Select Sea Salt grinder
1.25kg fresh kent pumpkin, unpeeled, seeds removed, cut into 5cm chunks
2 heads fresh garlic, halved crossways
500g carrots, chopped 5cm chunks
350g packet fresh mini parsnips, peeled, halved lengthways
¼ cup Woolworths Select Australian extra virgin olive oil
1x10g packet fresh rosemary sprigs, leaves removed

Method:
1. Preheat oven to 200°C fan forced. Put potatoes in a large saucepan. Cover with cold water and season with salt. Bring to the boil uncovered. Reduce heat, simmer, partially covered for 15 minutes or until potatoes are just tender when tested with a skewer. Drain.
2. Return potatoes to the hot saucepan. Cover the saucepan and shake vigorously.
3. Put the potatoes, pumpkin and garlic in a large lightly greased roasting pan and the carrot and parsnips in another large lightly greased roasting pan. Drizzle vegetables with the oil. Scatter over the rosemary, turn to coat.
4. Put the potatoes on top shelf in the oven and carrots underneath. Roast for 45 minutes, turning the vegetables once. Remove the pan with carrots. Roast the potatoes and pumpkin for a further 10-15 minutes until crisp and golden. Transfer to a large serving plate. Season and serve.

Tip 1: Red delight potatoes are perfect for baking, roasting & salads. Their paper thin skin means there is no need to peel if you’re short on time. Woolworths also have 1kg bags baby red delight potatoes.
Tip 2: Shaking the potatoes in the pan, removes excess moisture from the potatoes and roughs up the surface which produces golden and crisp crunchy potatoes
Tip 3: If you have an older roasting pan, they are still great, just line the base with baking paper to prevent the potatoes sticking.

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