#VEGYRoasty.

“VEG to TRAY CONTACT IS ESSENTIAL”

VEg ROAST UP feat Turmeric and black pepper.

1/2 butternut pumpkin, skin removed, chopped into roughly 3cm pieces

1 medium sweet potato, skin removed, chopped into roughly 4-6cm pieces

2 medium white potatoes, chopped, chopped into roughly 3-4cm pieces

1 beetroot, peeled, chopped into 2cm pieces

1 red onion, quartered

2tbs pepitas

2 tsp ground turmeric

finely grated zest of 1 lemon

2 tsp smoked salt flakes (sub with regular salt flakes)

1 tsp cracked pepper

1/4 cup (60ml) olive oil

60g butter, sliced

2 sprigs oregano, bruised

handful of spinach leaves and chopped parsley to serve.

Preheat oven to 200°C.

Line a shallow baking tray with baking paper. Place all the veg onto the tray and arrange so that a cut side of each is in contact with the tray. Scatter with pepitas, turmeric, zest, salt flakes and pepper. Drizzle with olive oil and arrange butter so that it sits near the potatoes. Add oregano and pour over 1/2 cup just-boiled water. cover with foil and roast for 45 minutes or until most of the water has been absorbed and veg is soft. Remove foil and cook for a further 45 minutes or until golden veg is cooked through and their bottoms are crisp.

Stir through spinach leaves and scatter with parlsey and serve with whatever you like!