Roast beetroot and pumpkin with simmered leeks
These colourful roast vegetables look and taste fantastic with roast pork.
4 beetroot, top and tailed, sliced into quarters
¼ pumpkin, deseeded and sliced into 8 portions
canola oil spray
2 leeks, sliced into rings
sprig of rosemary
Preheat oven to 180°C.
Place beetroot in one small baking dish and pumpkin in another.
Spray with oil and toss.
Roast in preheated oven for 40-50 minutes or until soft.
Place leeks in boiling water and simmer for 3-5 minutes until cooked. Drain.
Serve roast beetroot, pumpkin and leeks with roast meat garnished with a sprig of rosemary.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.4g|