Garlic & Rosemary Roasted Vegetables Recipe
- Serves 6
- Preparation Time 30MINS
- Cook Time 01HR
1 kg potatoes, peeled and cut into 3cm pieces
2 large carrots, peeled, cut into 3cm pieces
1 kg sweet potato, peeled, cut into 3 cm pieces
2 medium red onions, peeled, cut into 8 wedges each
2 medium parsnips, peeled, cut into 3cm pieces
5 large cloves of garlic, peeled, cut in half
1 tbs chopped fresh rosemary
250ml (1 cup) Campbells Real Stock- Vegetable
Olive oil or olive oil cooking spray
STEP 1 Preheat oven to 180c or 170C fan forced.
STEP 2 Place vegetables in a large baking dish in a single layer. Add garlic, rosemary and Campbells Real Stock. Toss together. Spray with oil spray or drizzle with olive oil and roast for 30 minutes.
STEP 3 Toss the vegetables again, drizzle or spray with olive oil and roast for a further 30 minutes. Or until done. Season to taste with freshly ground salt and pepper, if desired.
