Roasted Winter Vegetables
This beautiful medley of winter vegetables is the perfect side dish to any kind of fish or meat dish, also delicious and filling just on their own.
INGREDIENTS
Pumpkin
Beetroot
Onions
Baby carrots
3 tbsp extra virgin olive oil
Salt & pepper
INSTRUCTIONS
Cut pumpkin, beetroot and onions into bite sized pieces, leave baby carrots whole.
Place pumpkin, carrots, beetroot and onions in a bowl with the olive oil and toss to combine.
Season with salt and cracked pepper and place, in a single layer, onto a large oven tray.
Roast for 15 minutes, turn and roast a further 10 minutes or until cooked through.
Set aside for 10 minutes to cool slightly. Add our Spicy Tomato Chutney on top.
Spicy Tomato Chutney
A$10.00
