I love roasting veggies, especially when I coat them in olive oil and loads of garlic. It is a healthy way to get kids to eat them as they can be mistaken for delicious chips.

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INGREDIENTS

1 packet of precut pumpkin or one whole pumpkin, cubed
5 sweet potatoes, parcooked in the microwave
3 sprigs of fresh rosemary
5 garlic cloves, crushed
1/2 tsp chili flakes
Maldon salt
Black pepper
Olive oil

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METHOD
Serves 5
Preparation 10 minutes
Cooking time 30-40 minutes

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Preheat the oven to 220C.

I find it a lot easier to buy precut vegetables, especially when you are cooking during the week, it’s all about saving time. I cut my cubes even smaller as the smaller they are the crispier they become.

Another useful time-saving method is parcooking your sweet potatoes, as they tend to take a while to cook. Once the potatoes are parcooked, cube them, keeping the skin on.

In a large bowl, place all the chopped veggies and pour a generous amount of olive oil, salt, pepper and chili flakes, this ensures that they are all coated evenly. Once coated, place on a large oven tray, making sure they are not on top of each other.

Roast in the oven for 20 minutes. After 20 minutes, add the crushed garlic and shake them around a little, you might need to add a bit more olive oil so they don’t become dry.

Cook for a further 10 minutes and then add the fresh rosemary and give them another shake. Depending on your oven you might need to roast them for another 5-10 minutes. Don’t let them dry out.

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