Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Festive roasties

Hands-on time: 15 mins
Time to make: 1 hr 15 mins
Serving: 8 people

Ratings: 4.4

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Ingredients

Measurements explained

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

Always check food labels for allergens or trace warnings before buying your ingredients.

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

Total fat 9 g

Saturated fat 2 g

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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.

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First published: Dec 2011

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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.