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Ingredients

1 (about 330g) orange sweet potato (kumara), peeled, coarsely chopped
1 bunch baby (Dutch) carrots, trimmed, peeled
2 small leeks, trimmed, washed, halved lengthways
4 (about 400g) small parsnips, peeled, halved lengthways
1/4 cup (60ml) olive oil
2 teaspoons sea salt
2 medium zucchini, halved lengthways

Method

Step 1 Preheat oven to 150°C. Line a roasting pan with baking paper. Combine kumara, carrots, leeks, parsnip, oil and salt in the lined pan. Cook in preheated oven for 1 hour or until vegetables caramelise.
Step 2 Add the zucchini to the vegetables in the pan and roast for 30 minutes. Increase heat to 200°C. Cook for a further 15 minutes until vegetables are tender and golden brown.

Roasted root vegetables

How to make Roasted root vegetables

Ingredients

Method