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Garlic and rosemary roasted vegetables

Serves: 6 people
Prep time:
Cooking:

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Ingredients

  • 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) Campbell’s Real Stock- Vegetable
  • Olive oil or olive oil cooking spray

Method

  1. Preheat oven to 180°c or 170°C fan forced
  2. Place vegetables in a large baking dish in a single layer. Add garlic, rosemary and Campbell’s Real Stock. Toss together. Spray with oil spray or drizzle with olive oil and roast for 30 minutes.
  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

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