Roasted Root Vegetable Medley Recipes

Ingredients :

1 medium sweet potato

2 large carrots

1 medium parsnip

2 small turnips

2 small beets (beetroots)

3 medium potatoes

1 red bell pepper (capsicum), seeds removed

2 large green zucchini (courgettes)

1 large red (Spanish) onion, cut into 8 wedges

2 cloves garlic, slivered

1/4 cup (2 fl oz) extra virgin olive oil

sea salt and freshly ground black pepper, to taste

6 sprigs fresh rosemary

5 oz (150 g) preferred pasta

2 tbsp butter

balsamic vinegar, for serving

Method :

Preheat oven to 400F (180C / Gas 6). Cut vegetables into uniform 2-inch (5-cm) cubes. There is no need to peel the vegetables. Place in a large oiled baking dish, then drizzle with oil. Sprinkle salt and pepper over vegetables and dot with rosemary sprigs. Bake until vegetables are tender, 25-30 minutes. Turn vegetables at least 3 times during cooking.

Cook pasta as directed on package, then drain, add butter and toss.

Serve roasted vegetables and pasta accordingly. Drizzle vegetables with balsamic vinegar to taste.

Serves 4

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