Roasted Autumn Vegetables

12saves
1hour5min


1 person made this

This is a pretty flexible recipe, you can use whatever vegetables you have on hand or look like good value on the day.

Zoë Harpham

Ingredients
Serves: 4 

  • 2 tablespoons olive oil
  • 6 garlic cloves, sliced
  • 500g butternut pumpkin, peeled and cut into chunks
  • 300g Brussels sprouts, trimmed and halved
  • 2 large red apples, quartered, cored and thickly sliced
  • 1/4 cup sun-dried tomatoes, drained, if in oil, and thinly sliced
  • 2 fresh rosemary sprigs or 1 teaspoon dried
  • pinch of salt
  • 250g portobello or Swiss brown mushrooms, halved
  • 1/4 cup grated Parmesan or mature Cheddar (optional)

Directions
Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Preheat the oven to 200 degrees C. Put the oil and garlic in a large roasting tin and heat for 3 minutes in the oven.
  2. Remove the tin from the oven and add the pumpkin and brussels sprouts. Add the apple slices to the tin with the sun-dried tomatoes and rosemary. Sprinkle with salt and toss to combine.
  3. Return the tin to the oven and roast the vegetables for 20 minutes, turning them after 10 minutes. Add the mushrooms, toss with the other vegetables, then roast for a further 15 minutes until everything is golden and tender.
  4. If you are using cheese, sprinkle it over the top and roast for a further 5 minutes. Serve immediately.

cook's tips

• You could make this dish with parsnip, carrot, swede or turnip instead of the pumpkin, or throw in some baby onions – whatever takes your fancy. For a special occasion, use thickly sliced fresh shiitake mushrooms in place of the portobello or Swiss brown varieties.
• Fresh rosemary is an easy herb to grow and it is a hardy evergreen, so it can be used year round.

Similar Recipes

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate

More Collections