NZ Woman's Weekly

Winter roast vegetables with ginger and nutmeg

Winter roast vegetables with ginger and nutmeg
  • Servings

    6
  • Courses

    Dinner
  • Occasion

    Christmas

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author

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

NZWW Dec-22-2014-issue

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