I absolutely love roasted veges, especially with a touch of chilli and rosemary, picked fresh from my garden. Make sure you have some yummy fresh salad with it, to make up for the lack of fresh greens.
You can use any kind of root vegetable that is in season. I always love to add some squash and sweet potato, or as they say in New Zealand, Kumara.
For two big portions you’ll need:
2 medium sized kumara
1/4 small squash
3-4 large potato
6 garlic cloves
3 sprigs of fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoon coconut oil
1/2 teaspoon chilli powder
pinch freshly ground black pepper
Preheat the oven to 190C
Wash, peel the potatoes and the kumara and chop into bite size cubes.
Remove the seeds of the squash and chop into bite size pieces, leaving the peel on (if you are sure that they are spray-free).
Halve the carrots and cut them into finger-long pieces.
Peel the garlic cloves.
Chop the rosemary into fine pieces.
Melt the oil and then mix it with the chilli powder in a small bowl.
Line the bottom of the baking tray with baking paper; place in the kumara, squash and potatoes. Leave aside the carrots and garlic cloves til later.
Brush with the oil-chilli combination.
Sprinkle with salt and pepper and also add the rosemary.
Place in the oven for about 30 minutes.
In the meantime slice the courgettes into fine strips and place aside.
After 30 minutes take the tray out of the oven and add the carrots and garlic.
Brush on the leftover oil and roast for another 15 minutes.
Depending on your oven, I prefer to have the last 5 minutes on grill to give it a nice crispy, crunchy finish.
Heat a little coconut-oil in a frying pan and fry the courgette strips from both sides until golden-brown. Sprinkle with salt and pepper while doing so.