NZ Woman's Weekly

Winter roast vegetables with ginger and nutmeg

Winter roast vegetables with ginger and nutmeg
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Colourful and fragrant, these easy roast veges will feed the masses and take care of themselves.

  • ¼ crown pumpkin, peeled
  • 3 gold or orange kumara
  • 10 small or gourmet potatoes, halved
  • 2 small red onions, quartered
  • 8-10 small-medium yams
  • ¼ cup canola oil
  • 1 tbsp freshly chopped ginger
  • 2 cloves garlic, finely sliced
  • 1 tsp grated nutmeg
  • 1 tsp flaky sea salt
  • 2 tbsp liquid honey
  • 8-10 baby beets, trimmed and scrubbed
  • 1 bunch baby leeks or ½ large, blanched
  • 150g green beans, blanched

1. Preheat oven to 180°C. Cut pumpkin, kumara, potatoes, onions and yams into even- sized pieces and combine in a large bowl.

2. Combine oil, ginger, garlic, nutmeg, salt and honey and drizzle half over the prepared vegetables and toss together.

3. Combine baby beets with a little of the flavoured oil and wrap loosely in foil.

4. Arrange the pumpkin mixture on a large lined baking tray, leaving a little space for the beet parcel. Roast for 35-40 minutes until vegetables are just tender.

5. Add leeks and beans and drizzle over any remaining flavoured oil. Cook a further 10-15 minutes until all is tender.

Tip: Blanching the leeks and beans first will help them keep their colour. Also wrapping beets in foil prevents them drying out and keeps the colour from bleeding.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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One Response to “Winter roast vegetables with ginger and nutmeg”

  1. 1437sagetarius Jun 27 2013, 6:47pm

    My family had a fab night with this food

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