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Rosemary and Garlic Roasted Vegetables

Rosemary and Garlic Roasted Vegetables
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Ingredients

4 potatoes cut into quarters
400g pumpkin, peeled and cut into large chunks
2 large carrots cut into large chunks
1 red onion, peeled and cut into wedges
4 large cloves garlic, peeled
2 tbsp fresh rosemary leaves
375ml pack Campbell's Real Stock - Vegetable

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Method untested

Prep Time: 15 minutes
Cooking Time: 1 ½ hours
Serves 4, as a side

 

1. Preheat oven to 200oC. 


 

2. Place vegetables into baking dish in a single layer. 

 


3. Sprinkle over rosemary leaves then pour over stock. Bake for 1 ½ hours, turning once or twice, or until vegetables are tender. Serve with your favourite cooked meat or poultry



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series:

Segment: Stock Recipes

Chef: Campbell's

Tags: Vegetarian

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