A great side dish or main event for cooler weather.

Ingredients

• 250 g sweet potatoes peeled, cubed
• 250 g butternut, peeled, cubed
• 1 red pepper, deseeded and chopped
• 1 green pepper, deseeded and chopped
• 1 red onion peeled, cut into thick wedges
• 4 large baby marrows, thickly sliced
• 200 g brussel sprouts, halved
• 60 ml (4 Tbsp) olive oil
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) ground cumin
• salt and freshly cracked black pepper
• 250 ml (1 cup) Rhodes Quality Sliced Beetroot, drained

Method

1. Prepare the sweet potatoes, butternut, peppers, onion, baby marrows and brussel sprouts and place in a large baking tray.
2. Add the olive oil, spices and seasoning and toss well to mix.
3. Roast the vegetables in an oven preheated to 180ºC for 35 minutes, tossing regularly until the vegetables are tender.
4. Add the Rhodes Quality Sliced Beetroot to the tray and roast for a further ten minutes.
5. Adjust the seasoning and serve hot.

Cooking tip

Cut all the different vegetables into similar sized pieces so that they cook at the same time.

Serving

Serves 6

Cooking time

Prep Time: 20 minutes Cooking Times: approx. 45 minutes