My friend Emer calls these “Emer’s roasted vegetables” and it is her (I think) favourite recipe of mine. So, thanks to her noisy demands, here is the recipe. Hope you enjoy, Emer! 
You need a BIG shallow dish for this one, the veggies do melt down a bit on cooking, so what seems like far too much, will I promise all get eaten. I use a massive pyrex roasting tray for the job.
Emer’s Roasted Vegetables- serves about 4-6
500g baby potatoes, halved or sliced into 1.5 inch thick slices if big
2 large sweet potatoes (MUST be the kind with orange flesh- the pale ones are no use) cut into chunks same size as potatoes above
1 red pepper, deseeded, halved and then quartered
1 yellow pepper, as above
1 red onion, cut into 1-2 inch chunks
200g mushrooms, halved or quarted depending on size
150-200g good quality cherry tomatoes, whole or halved depending on size
4-6 garlic cloves, left whole in skin- I normally put cuts in the sides to release extra flavour
fresh rosemary, chopped, about 1 dsp (use dried herbs if you must)
3-4 tbsp good quality olive oil
salt and pepper to taste.
1. Preheat oven to 150C.
2. Parboil potatoes and sweet potatoes for 6-7 minutes. This isn’t essential but it does improve the way the dish turns out.
3. Put all the ingredients except the garlic in the dish. Pour over the olive oil and mix well to combine. Spread ingredients out so dish is evenly covered. Season with a little salt and pepper if required. Tuck the garlic cloves in around the dish.
4. Bake in oven for about 45 minutes, giving the veggies a bit of a shove around half way through! The veggies should be reduced by this point, the peppers will have a slightly charred appearance around the edges.
5. Goes well with everything from steak to salmon! Sometimes I serve with cheese to sprinkle. I will actually eat it as a stand alone meal on a cold winter’s night.
Posted in Diet, Recipes, food | Tags: Emer, peppers, recipe, red onion, roasted vegetables, sweet potato
