Roasted vegetable medley with rosemary,
garlic and lemon
serves 4
Bite-sized pieces of roasted
butternut squash, potatoes, carrots and red onions seasoned with
rosemary, garlic and lemon.
6 tablespoons extra virgin olive
oil
1 tablespoon lemon juice
1 teaspoon finely chopped lemon zest
4 garlic cloves — finely chopped
1½ teaspoons dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
28 oz (800g) peeled potatoes (floury potatoes such as Russet or
Idaho are best) — cut into bite-size pieces
24 oz (680g) peeled butternut squash — cut into bite-size pieces
2 carrots — peeled and cut into thick rounds
1 red onion — cut into 8 wedges
PREHEAT the oven to 425ºF/220ºC. PLACE
the oil, lemon juice and zest, garlic, rosemary, salt and pepper in
a screw-top jar and shake to combine. TOSS ¾ of the mixture with the
vegetables in a large bowl until well coated. TRANSFER the
vegetables to a large baking dish lined with baking paper. BAKE for
50 minutes, tossing half way through. REMOVE from the oven, add the
reserved oil-lemon mixture to the baking dish, and toss with the
roasted vegetables until combined.
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