Ingredients
Coliban potato
650 g, chopped
Pumpkin
560 g, (buy 700g, then peel and coarsely chop)
Carrot(s)
2 medium, coarsely chopped
Red onion
2 medium, coarsely chopped
Fresh rosemary
4 sprig(s), leaves
Olive oil
2 tbs
Fresh flat-leaf parsley
2 tbs, chopped
Fresh lemon rind
1 tsp, finely grated
Garlic
1 clove(s), finely chopped
Instructions
Preheat oven to 200°C. Divide the potato, pumpkin, carrot and onion between 2 large baking trays. Sprinkle with the rosemary leaves and drizzle with the oil. Season with salt and pepper and toss to coat. Bake for 1 hour or until tender and slightly golden.
Combine the parsley, lemon rind and garlic in a small bowl.
Transfer the vegetables to a serving platter. Sprinkle with the parsley mixture.
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