Golden roasted vegetables with generous cracked pepper, garlic, rosemary and a bright lemon finish. This is a reliable side for roast chicken, steak, fish or a simple grain bowl.
Ingredients
- 500 g potatoes, cut into 3 cm chunks
- 2 carrots, cut into thick batons
- 1 red capsicum, cut into strips
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 2 garlic cloves, finely grated
- 1 tsp sea salt
- 1 1/2 tsp freshly cracked black pepper
- 1 tsp chopped rosemary or thyme
- 1 tbsp lemon juice
- 1 tbsp chopped parsley, to finish
Method
Preheat oven to 220°C. Line a large tray with baking paper.
Parboil the potatoes for 7 minutes, then drain well and allow steam to escape for 2 minutes.
Place potatoes, carrots, capsicum and onion on the tray. Add olive oil, garlic, salt, cracked pepper and rosemary, then toss until evenly coated.
Roast for 30 to 35 minutes, turning once, until the edges are crisp and the vegetables are tender.
Finish with lemon juice and parsley. Taste and add a final crack of pepper just before serving.
Cook’s note: For extra crisp potatoes, rough them up in the colander after draining so the edges catch more heat.