Starters, Sides & Salads
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Roast Vegetables with Whole Mixed Nuts
Ingredients
- 110g Sunbeam Almonds
- 110g Sunbeam Hazelnuts
- 150g Sunbeam Brazil nuts
- 1kg roasting potatoes, 500g sweet potato,
- 1 large parsnip,
- 2 large carrot,
- 500g pumpkin,
- 1 whole garlic, broken into cloves, skin on
- 2 tablespoons live oil
- 50g melted butter
- Sea salt and pepper
Method
| 1. | Preheat oven to 200ºC. |
| 2. | Peel and cut all vegetables into large chunks. |
| 3. | Place potato, sweet potato, parsnip and carrot in a large baking dish and drizzle with combined olive oil and butter and season with sea salt and pepper. |
| 4. | Bake for 20 minutes. Remove from oven and add pumpkin and garlic cloves, return to oven and bake for 30 minutes or until vegies are tender. Add almonds, hazelnuts and Brazil nuts. Toss well and return to the oven for 10 minutes. Serve. |