Roasted autumn vegetables

Preheat the oven to 180°C.

Peel the carrots and cut them into 5cm lengths, then quarter them.

Peel the onions, cut the top and bottom off and cut in half lengthwise and then take each half and cut into quarters.

Wash the parsnips well and only peel if the skin is damaged and parsnips are large. Cut into 4 to 5cm lengths and halve.

Wash the sweet potatoes, remove blemishes, but keep the skin and cut into wedges slightly bigger than the carrots.

In a baking tray coat the vegetables with the oil, bruised rosemary, salt and pepper and combine well.

Place the tray in the oven and roast until the vegetables are soft and have golden, roasted colour.

Place onto a warm platter and serve garnished with rosemary.

Serves: 8, Preparation time: 15min, Cooking time: 35min

Everything you need for this recipe has been added to a shopping basket on www.woolworths.co.za

Your session will expire in 60 seconds.