| Preparation | 10 mins |
| Cook | 45 mins |
| Serves | 4 |
Ingredients
- 1 bulb garlic, broken into cloves, peeled and slightly crushed
- 2 tbsp olive oil
- 3 large potatoes, cubed
- 10 brussel sprouts, halved
- 1 capsicum, seeded and diced
- 2 carrots, pealed and halved lengthways
- 1 sweet potato, peeled and cubed
- 12 truss cherry tomatoes
- Parsley
- Salt
- Pepper
Method
Step 1
Preheat over to 200°C.
Step 2
Place the potato, sweet potato, carrot, capsicum, brussel sprouts, cherry tomatoes and garlic into a Sunday Bake Roast Pan.
Step 3
Season with salt and pepper, and drizzle with olive oil. Toss so all vegetables are coated.
Step 4
Roast for 40-45 minutes until golden, turning vegetables over half way through.
Step 5
Top with parsley and serve.
