Roast Vegetables

Who doesn't like a serve of fresh roasted vegetables with a roast dinner? And it is so easy to make!

For our Christmas lunch I made roast vegetables to go with the ham.  I chose baby carrots, baby beets and sweet potatoes.

Ingredients:

Seasonal vegetables

7-8 cloves of garlic, crushed

1/2 teaspoon of rosemary, chopped

1/2 teaspoon of dry oregano flakes

1/2 cup of olive oil

salt and pepper to taste

Method: 

Clean, scrub and wash carrots and beets and cut the stalks as shown.  With the sweet potatoes, peel and cut in roundels - about two inches long.  

Mix all the ingredients in the olive oil and coat prepared vegetables evenly.

Bake in a preheated oven at 200 deg C for about 40 to 45 minutes till the vegetables are cooked through.  Serve hot.