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Autumn Harvest Roasted Vegetables

Autumn Harvest Roasted Vegetables

A classic side dish of roasted vegetables as well as a perfect vegetarian main.

More Recipes
20 minutesPrep Time
56 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings
2 Tablespoons of Extra Virgin Olive Oil
1kg Japanese Pumpkin, cut into wedges
Kent Pumpkin
Kent Pumpkin4kg
$11.60
avg
ea
1 Head of Garlic, halved
Garlic Bulb
Garlic Bulb70g
$2.30
avg
ea
5 Roasting Potatoes, cut and peeled
Brushed Potato Prepack 2kg
2 Jazz Apples, quartered
Granny Smith Apples
Granny Smith Apples170g
35% Off
$1.02
avg
ea
was $1.68 avg
2 Spanish Onions, cut into wedges
Red Onion
Red Onion200g
$1.18
avg
ea
3 Sprigs of Rosemary
Rosemary Bunch
1 Teaspoon of Lemon Thyme Leaves
MasterFoods Thyme Leaves
1 Teaspoon of Salt
Saxa Cooking Salt

Directions

  1. Preheat the oven to 190°C.
  2. Toss all the ingredients together (except lemon thyme) to coat.
  3. In a large roasting tray, place just the potatoes, and roast for 15 mins.
  4. Add the rest of the vegetables, roast for another 40 mins.
  5. Take them out of the oven, and whilst hot, toss in the lemon thyme leaves.