Divine Roast Vegetables

A most enjoyable way to eat winter vegetables, this dish complements any roast meal, pie or casserole.

INGREDIENTS

• 2 carrots cut into chunky sticks
• 2 parsnips cut into chunky sticks
• 500g red potatoes, scrubbed, cut into cubes
• 500g kumara, cut into cubes
• 300g pumpkin, skin removed and cut into cubes
• 2 red onions, quartered
• Prenzel Cabernet Sauvignon Wine Vinegar
• Prenzel Garlic Infused or Rosemary Infused Rice Bran Oil
• Garlic cloves or crushed garlic or fresh rosemary sprigs
• Salt and pepper if desired

METHOD

Preheat oven to 200°c.

In a roasting pan drizzle Garlic or Rosemary Infused Rice Bran Oil.

Add all chopped vegetables. If using Garlic oil add whole or crushed garlic.

Drizzle more oil over vegetables and a generous splash of Wine Vinegar, and toss to coat vegetables in oil.

If using Rosemary oil add a few sticks of rosemary on top of the vegetables, and bake until cooked.