Rosemary, thyme & sea salt roasted vegetables

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How to make Rosemary, thyme & sea salt roasted vegetables

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 1:15
  • Total Time : 1:35

Ingredients

  • 12 (about 1.7kg) coliban (washed) potatoes, peeled, halved
  • 1/2 (about 1.5kg) Kent pumpkin, unpeeled, halved crossways, cut into 4cm-thick wedges
  • 4 small (about 550g) red onions, peeled, halved
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh rosemary
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon sea salt flakes

Method

  • Step 1 Preheat oven to 200°C. Arrange the potato, pumpkin and onion, in a single layer, in a large roasting pan. Drizzle over the oil and toss to coat.
  • Step 2 Combine the rosemary, thyme and salt in a small bowl. Sprinkle over the vegetables. Roast in oven, turning once, for 1 1/4 hours or until tender and lightly golden. Serve.

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