Roasting enhances a vegetable’s flavour and creates a perfect side dish. A mixture of roast potato, pumpkin, onion and parsnips are classic. Add zucchini, garlic, capsicum, eggplant, corn or carrot halfway through cooking for a change.
Looking for our favourite family roast recipes to go with these?
Ingredients
6 potatoes, peeled, halved or quartered
6 thin pumpkin wedges
6 small onions, peeled
6 parsnips, peeled, halved lengthways
olive oil
Method
1. Preheat oven to 190°C (170°C fan-forced). Dry vegetables thoroughly with paper towel.
2. Heat oil in a baking pan in oven for 5 minutes. Add vegetables, baste with oil and season. (Or add vegetables to baking tray if cooking meat.)
3. Bake for 1 1/4-1 1/2 hours, turning several times, until tender and golden.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
