A great dish with a kiwi-roast lamb main dish. Stir-fry the leftovers the day after in butter for a great tasting-breakfast filler.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 475 degrees F (245 degrees C).

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  • Mix roasting potatoes, sweet potato, brown onion, mushrooms, parsnip, and carrots in a large bowl.

  • Whisk olive oil, vinegar, rosemary, thyme, salt, and pepper together in a small bowl; drizzle over the vegetable mixture and toss to coat. Spread vegetables into a large roasting pan.

  • Roast in preheated oven, turning every 10 minutes, until the vegetables are completely tender, 35 to 40 minutes. Season again with salt and pepper as desired.

Nutrition Facts

284 calories; protein 5.2g 10% DV; carbohydrates 46.7g 15% DV; fat 9.4g 15% DV; cholesterolmg; sodium 64.2mg 3% DV. Full Nutrition