Festive roasties

Serves: 8

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

spray oil

700g new potatoes, halved

1 kumarasweet-potatoX, peeled, cut in chunks

300g baby beetrootbeetsX, trimmed

1 large red onion, cut in wedges

2 heads garlic, broken into cloves

3 tablespoons olive oil

2 tablespoons balsamic vinegar

4 sprigs rosemary or thyme

3 or 4 bay leaves

½ cup olives, pitted (optional)

3 tablespoons chopped fresh herbs such as parsley

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Instructions

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1 Preheat oven to 190°C. Spray a large ovenproof baking dish with oil. Place potatoes and kumara in a pan of boiling water and cook for 5 minutes. Do the same with beetroot.

2 Drain vegetables and arrange on baking dish with onion and garlic. Scatter over herb sprigs and bay leaves. Spray with oil.

3 Mix olive oil and balsamic together and drizzle over vegetables. Cook for 1 hour turning several times during cooking until potatoes are tinged golden. Add olives (if using) for the last 20 minutes.

4 Serve garnished with parsley.

HFG tip

Serve garlic in its skin and let people peel the skin back to enjoy the sweetness of the roasted garlic purée.

Nutrition Info (per serve)

Calories 186 cal

Kilojoules 780 kJ

Protein 4 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 4 g

Dietary fibre 4 g

Sodium 90 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.