Classic roasted vegetables with roasted garlic and rosemary

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  • 1 kg medium-sized delicious fresh red potatoes
  • 1 teaspoon of Woolworths Select sea salt grinder salt
  • 1 1/4 kg of fresh kent pumpkin seeds removed without peeling
  • 2 fresh garlic, cut in half
  • 500 g of carrot
  • 350g mini parsnip, freshly cut in half peeled
  • 1/4 cup Woolworths Select Australian Extra Virgin Olive Oil
  • 10 g packet of fresh rosemary leaves removed


  1. Preheat oven to 200C forced fan. Cover the potatoes with water in a large saucepan, season with salt. Bring to a boil, uncovered. Reduce heat, simmer, partially covered for 15 minutes or until potatoes are tender when tested with a skewer. Drain.

  2. Return the potatoes to the hot saucepan. Cover the saucepan and shake vigorously. Cut the pumpkin and carrots into 5 cm pieces.

  3. Spread potatoes, squash, and garlic in a large, lightly greased roasting pan, and carrot and parsnips in another large, lightly greased roasting pan. Drizzle the vegetables with the oil. Spread rosemary, flip to coat.

  4. Place the potatoes on the top shelf of the oven and the carrots underneath. Roast for 45 minutes, turning the vegetables once.

  5. Remove the pan with carrots. Roast the potatoes and squash for another 10-15 minutes until crisp and golden.

  6. Transfer to a large serving plate. Season and serve.


  • 1 large roasting pan


Tip 1: Delicious red potatoes are perfect for baking, roasting, and salads. Its paper thin skin means there is no need to peel if you are short on time. Woolworths also has 1kg bags of baby red delight potatoes. Tip 2: Shaking the potatoes in the pan removes excess moisture from the potatoes and roughs the surface, resulting in crisp, crisp, golden potatoes. Tip 3: If you have an older roasting pan they are still great, just cover the base with parchment paper to prevent the potatoes from sticking. Use the select Woolworths sea salt grinder and mini parsnips.

Garlic Roasted Classic Roasted With Rosemary Vegetables

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