Black Olive Roast Vegetables (4)
Ingredients
500
g
pumpkin or butternut squash
500
g
smallish potatoes
peeled & cut in half
2
bunches
baby carrots
trimmed and peeled
4
parsnips
peeled and quartered
2
tbsps
black olive tapenade
2
tbsps
extra virgin olive oil
1/2
tsp
freshly ground black pepper
4
rosemary sprigs
4
plump garlic cloves
unpeeled
To serve
rosemary sprigs
extra black olive tapenade
extra virgin olive oil
Instructions
Preheat the oven to 200 C Fan 190 Gas 6. Cut the pumpkin into thinnish wedges and peel off the skin. Discard seeds.
In a big bowl combine the tapenade with the olive oil and black pepper. Add the vegetables, rosemary and garlic cloves and toss until well coated.
Tip the vegetables into a roasting tin and bake for 45 minutes to an hour, until the vegetables are tender and nicely browned.
To serve, top the vegetables with a spoonfool of olive tapenade, thinned with a little olive oil.
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