Ingredients
- 1 Vegie Delights™ Vegie Roast
- 1/4 cup whole cranberry sauce
- 1 tbs maple syrup
- 2 tsp apple cider vinegar
- 1 tsp dried thyme
- 1/4 cup finely chopped macadamias or almonds
- 2 large onions, thickly sliced
- 4 medium carrots, roughly chopped
- 1/2 small pumpkin, cut into wedges
- 400 g small white or red potatoes, halved
- 2 springs rosemary, leaves stripped
- 2 tbs olive oil
To serve
- Steamed green beans
- gravy, optional
Method
Step 1
1Combine glaze ingredients (cranberry sauce through nuts) in a small bowl. Brush half the glaze over the Vegie Delights Vegie Roast, and set aside.Step 2
Preheat oven to 200°C. Place four onion slices in the centre of a large baking tray. Add remaining onions, carrots, pumpkin and potatoes. Drizzle with olive oil, sprinkle over rosemary, and gently toss to evenly coat.Step 3
Roast veggies 20 - 25 minutes, until partially cooked. Reduce oven to 180°C.Step 4
Place glazed roast onto the onions in the centre of the par-cooked veggies. Return to oven and cook a further 20 - 25 min, until veggies are golden and roast is warmed through.Step 5
Serve roast with the extra cranberry glaze, roasted veggies, steamed green beans, and gravy if desired.