Ingredients
- 500 g pumpkin or butternut squash
- 500 g smallish potatoes peeled & cut in half
- 2 bunches baby carrots trimmed and peeled
- 4 parsnips peeled and quartered
- 2 tbsps black olive tapenade
- 2 tbsps extra virgin olive oil
- 1/2 tsp freshly ground black pepper
- 4 rosemary sprigs
- 4 plump garlic cloves unpeeled
Servings:
Instructions
- Preheat the oven to 200 C Fan 190 Gas 6. Cut the pumpkin into thinnish wedges and peel off the skin. Discard seeds.
- In a big bowl combine the tapenade with the olive oil and black pepper. Add the vegetables, rosemary and garlic cloves and toss until well coated.
- Tip the vegetables into a roasting tin and bake for 45 minutes to an hour, until the vegetables are tender and nicely browned.
- To serve, top the vegetables with a spoonfool of olive tapenade, thinned with a little olive oil.
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