Average Rating  ? No. of Servings   10 Approximate Cost   $19.45 Ingredients: 400.00 g   carrot (kg)   550.00 g   pumpkin   350.00 g   kumara   250.00 g   parsnip   200.00 g   green beans   300.00 g   brown onion (kg)   20.00 ml   vegetable oil   0.25 c   sunflower seeds   0.25 c   pumpkin seeds   1.50 tbsp   tuscan seasoning

Directions: Wash potato, pumpkin (so that the skin is clean) Peel kumara, yams Cut vegetables into pieces. Roast lightly covered in oil at 250 C until crispy. Stir seldomly. Leave beans whole, and add 15 min before serving Add tuscan seasoning near end of cooking Garnish with --------------------------------- Serves:6 ¼ pumpkin, cut into smallish wedges 2 kumara, peeled and cut into chunks 3 parsnips, peeled and quartered lengthways 3 tbsp extra virgin olive oil 2 tbsp maple syrup ½ tsp salt ground black pepper 2 red peppers, cored and quartered 300g green beans or asparagus, trimmed Preheat oven to 200°C. Toss pumpkin, kumara and parsnips in a bowl with oil, maple syrup, salt and pepper. Spread out in a single layer in a large roasting dish, adding any excess oil and syrup from the bowl. Roast until almost tender and starting to caramelize, about 40 minutes, turning halfway through cooking and adding peppers and beans or asparagus in the last 15 minutes. A splash (1-2 tsp) of sherry vinegar into the hot roasting pan once vegetables are cooked adds a great flavour.