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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 2 medium fennel bulbs, quartered
- 4 medium onions, halved
- 3 medium redskin sweet potatoes, cut into chunks
- 3 large carrots, cut into chunks
- 1 teaspoon coarse salt
- 1 tablespoon dried rosemary
- 1 garlic clove, chopped
- 4 tablespoons olive oil
Method
- Pre-cook vegetables in microwave on autocook cycle for potatoes but remove 4 minutes before completion of cook cycle.
- Allow to cool.
- Grind salt, rosemary and garlic in mortar and pestle to a paste.
- Add paste and olive oil to cooked vegetables in ziplock bag and shake to coat.
- Marinate vegeables overnight in refrigerator.
- Preheat oven to 280 Centigrade.
- Place marinated vegetables in ovenproof dish and roast for 30 minutes at 280 Celsius.
- Serve.
