Festive roasties
Reviewed by our expert panelServes: 8
Time to make: 1 hr 15 mins
Hands-on time: 15 mins
Total cost: $13.60 / $1.70 per serve
(at time of publication)
Ingredients
- spray oil
- 700g new potatoes, halved
- 1 kumara, peeled, cut in chunks
- 300g baby beetroot, 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
Instructions
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 186cal
-
Kilojoules 780kJ
-
Protein 4g
-
Total fat 9g
-
–Saturated fat 2g
-
Carbohydrates 25g
-
–Sugars 4g
-
Dietary fibre 4g
-
Sodium 90mg
-
Calcium 30mg
-
Iron 1mg
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.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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