Autumn vegetables are plentiful and ideal for roasting, Angela Nicolettou's recipe has a citrus twist giving the dish a hint of fruitiness to excite the palate.
Baked autumn vegetables with orange Ingredients
1 wedge of pumpkin, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
1 celeriac, peeled and cut into chunks
2 leeks, cut into chunks
Few sprigs of thyme
1 orange, zest & juice
½ cup parsley, chopped
¼ cup extra virgin olive oil
Method
Prepare all vegetables, making sure they cut into similar sized pieces.
Heat the oven to 200C. In a bowl mix the vegetables, thyme, orange zest and juice, extra virgin olive oil and season. Place the mix on a tray lined with baking paper and bake until golden and soft (about 30 minutes). Remove from oven and mix through the parsley.
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