Simple Roast Veg Recipe

Vegetables are seldom given the benefit on the table during meal time. They’re often placed on the sides. But you can make veggies as the center of your winter table.


Turn everyday veg into flavour sensations with a liberal pinch of flaky sea salt and a sprinkling of fresh rosemary and thyme. We have this recipe stored from Taste.

Image from Taste Recipe Page

12 (about 1.7kg) coliban (washed) potatoes, peeled, halved
1/2 (about 1.5kg) Kent pumpkin, unpeeled, halved crossways, cut into 4cm-thick wedges
4 small (about 550g) red onions, peeled, halved
2 tablespoons olive oil
1/4 cup chopped fresh rosemary
2 tablespoons fresh thyme leaves
1 tablespoon sea salt flakes


Step 1

Preheat oven to 200°C. Arrange the potato, pumpkin and onion, in a single layer, in a large roasting pan. Drizzle over the oil and toss to coat.

Step 2

Combine the rosemary, thyme and salt in a small bowl. Sprinkle over the vegetables. Roast in oven, turning once, for 1 1/4 hours or until tender and lightly golden. (A little lesser in cooking time if you have a combi oven like the Kleenmaid Combi Microwave 45CM oven). Serve.

It’s that easy! You can try this same method with other types of vegetables, as well. Just be sensitive to the cooking time if you’d like to try it out. We recommend the Kleenmaid Combi Microwave 45CM oven. With 13 automatic cooking functions the Kleenmaid combination microwave and convection oven is the answer to super quick cooking. In fact you can have a succulent roast chicken and vegetables in less than 40 minutes as the oven combines all of its technology to give you the perfect result.
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