Autumn bake
Ingredients
3 medium potatoes
2 medium size kumara
200gr pumpkin
12 small radish
2 heads garlic – sliced in half horizontally
6 thyme sprogs
5 tbs olive oil
2 cups baby spinach leaves
4 tbs pine nuts
Salt and pepper.
Method
Preheat oven to 180 C
peel parsnips kumara and pumpkin
cut parsnips in half and then two or three even segments
cut Kumara, potatoes and pumpkin into segments about the same thickness as parsnip pieces
slice radishes in half
Toss the veges well in roasting pan or tray with garlic, thyme, oil, salt and pepper.
Roast for 50 – 60 minutes removing from oven from time to time to give them a good shake to ensure even cooking.
Dressing
2 tbs olive oil, juice half a lemon and 1 tbs honey, mixed together
To serve; tip onto serving platter immediately toss in spinach leaves so they wilt a little. Scatter pine nuts and drizzle on dressing
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