Serves 4

Ingredients:
1 medium onion chopped
2 medium potatoes, cubed
2 carrots, in spears
1 parsnip, in spears
1 small kumera, cubed
2 garlic cloves, crushed
1 rosemary spear
Salt and pepper to taste

Instructions

1. Heat oven to 180 C.
2. Add everything to a wide roasting dish, covered with baking paper (for easy clean up) and toss to coat with the oil.
3. Roast for 40 minutes, turning a few times during cooking with a spatula.
4. Remove and discard rosemary sprigs.

TIP: great as a side, and leftovers make a fantastic vegetarian pizza topping.