Roast Veg

INGREDIENTS

  • 2 Cups Pumpkin/Squash
  • 2 Cups Sweet Potato
  • 1 Cup Carrot
  • 1 Cup Parsnip
  • 2 Teaspoons Cumin
  • 1 Teaspoon Salt and Pepper
  • 1 Teaspoon Garlic
  • Olive Oil

 

METHOD

Peel and dice all the veges to the same size, about inch cubes each. Toss together with the cumin, salt and pepper, garlic and olive oil until coated. Place in a large roasting dish and roast at 180/350 for 30-45 minutes, until cooked through and soft.