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Best Ever Roasted Vegetables
These are a great accompaniment to chicken or fish, or simply toss with some pasta for a vegetarian meal.
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Ingredients
- 2 tbsp olive oil
- 2 red onions, cut into thick wedges
- 2 red potatoes, cut into 6 wedges
- 2 medium carrots, cut into chunks
- 2 medium parsnips, cut into large chunks
- 2 zucchini, thickly sliced
- 4 garlic cloves
- 1 red capsicum, seeded and cut into chunks
- Fresh rosemary sprigs
- Ground black pepper and rock salt to taste
Preparation
Preheat oven to 220 degrees. Spray a large baking pan or ovenproof dish with non-stick cooking spray. Arrange cut vegetables in dish and drizzle with olive oil. Add rosemary sprigs and season with pepper crushed rock salt. Roast vegetables for 20 minutes. Remove from oven and turn vegetables over. Roast for an additional 20 minutes, or until vegetables are tender and slightly browned.