Garlic & Rosemary Roasted VegetablesGarlic & Rosemary Roasted Vegetables Garlic & Rosemary Roasted Vegetables

Garlic & Rosemary Roasted Vegetables

  • 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.