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Autumn Harvest Roasted Vegetables

  • 8 Serves
  • 20 minutes
  • 55 minutes

A classic side dish of roasted vegetables as well as a perfect vegetarian main.



8 Serves*
2 tbsp extra virgin olive oil
1 kg Japanese pumpkin cut into wedge
1 head of garlic, halved
5 roasting potatoes, cut and peeled
2 jazz apples, quartered
2 spanish onions, cut into wedges
3 sprigs rosemary
1 tsp lemon thyme leaves
1 tsp salt
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat the oven to 190°C.
  2. Toss all the ingredients together (except lemon thyme) to coat.
  3. In a large roasting tray, place just the potatoes, and roast for 15 mins.
  4. Add the rest of the vegetables, roast for another 40 mins.
  5. Take them out of the oven, and whilst hot, toss in the lemon thyme leaves.

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Average rating 4.5 / 5. Vote count: 14

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3 Reviews

  • Robert says:

    Sweet potatoes would also be good instead of pumpkin or as well as.

  • Nola Mattei says:

    Delicious and very healthy. Cooked it for some friends who came for dinner and they loved it.
    Served it with lamb steak followed by a nice leafy green salad.

  • Donna Nilsen says:

    This is so yummy,also healthy.O had my family gathering & they loved it to.I did roast chicken & salad.

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