Roast potato and pumpkin wedges with rosemary salt for 8 person
No roast dinner is complete without crunchy potatoes and sweet pumpkin wedges.
Ingredients for Roast potato and pumpkin wedges with rosemary salt
Roast potato and pumpkin wedges with rosemary salt, How to Make
Step 1Preheat oven to 190C.
Step 2Combine potato and pumpkin in a large roasting pan. Drizzle with oil. Sprinkle with cumin and mustard. Gently toss to evenly coat. Roast in reheated oven, turning occasionally, for 45 minutes or until golden brown and tender. Remove from oven and transfer to a serving platter.
Step 3Combine the rosemary and sea salt flakes in a small bowl. Sprinkle over the vegetables and serve immediately.
Additional information for Roast potato and pumpkin wedges with rosemary salt
Preparation: 0:10 Minutes, Cooking: 0:45 Minutes, Serving: 8 Person, Level:
765 kj Energy, 10g Fat Total, 1g Saturated Fat, 4g Protein, 578.7mg Sodium, 7g Carbs (sugar), 18g Carbs (total),
All nutrition values are per serve
This Roast potato and pumpkin wedges with rosemary salt published first on: Australian Good Taste, Images by: (N/A)You May Also Like
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