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Roasted Vegetable Medley

Roasted Vegetable Medley

serving size icon
15 mins + 60 mins
serving size icon
Serves 4


  • 2 bulbs garlic
  • 1 bunch baby carrots with stems
  • 8 baby beetroot (or 2 large beetroot, cut into small chunks)
  • 1 parsnip
  • 2 red onions
  • 3 courgettes
  • 1 yellow capsicum
  • ¼ cup olive oil
  • 6 sage leaves
  • leaves from a 10cm rosemary sprig
  • 2 sprigs thyme
  • sea salt
  • freshly ground black pepper


1. Preheat the oven to 180ºC. Slice the tops off the garlic bulbs so that the flesh is exposed.

2. Trim the carrot and beetroot and chop the parsnips into lengths similar to the carrots.

3. Quarter the onions and slice the courgettes into thick chunks. Quarter the capsicum and remove the seeds and white membrane. Place the veges in a roasting pan and toss through the oil and herbs.

4. Bake in the preheated oven for 45 minutes to 1 hour, or until the vegetables are tender.

5. Halve each bulb of garlic lengthways and season to taste with the salt and pepper. Serve the vegetables with roasted meat or set them aside to cool to room temperature and serve with crusty bread and a dollop of aioli.


Qty Price
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Designer Carrots Baby Orange $5.50 ea
$5.50 ea
Leader Brand Beetroot Prepacked $3.99 ea
$3.99 ea
Fresh Produce Parsnip Nz $6.99 kg
$6.99 kg
Fresh Produce Onions Red Peeled $6.99 kg
$6.99 kg
Greggs Herbs Sage Dried Rubbed $2.10 ea
$2.10 ea
Greggs Herbs Rosemary $2.10 ea
$2.10 ea
Superb Herb Thyme Fresh
arrow icon exclamation icon Out of stock Out of stock
Countdown Courgette $4.00 ea
$4.00 ea
Fresh Produce Capsicum Yellow $1.00 ea
$1.00 ea


Qty Price
Lupi Olive Oil Pure $7.00 ea was $8.60
$7.00 ea was $8.60
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea