Roasted Rosemary Vegetables with Couscous

by Miss N
Roasted Rosemary Vegetables with Couscous

Ingredients

2 carrots, medium
1 onion, large
3 kumara/sweet potatoes, medium
3 potatoes, medium
300g pumpkin
0.5C olive oil + a couple of tablespoons for the garlic
2 t salt
1 clove garlic
4 sprigs rosemary, 30cm long
1 cup uncooked couscous
Salt and pepper to taste

NOTE: Many of the vegetables I have used could be substituted for others, such as courgette, parsnip and capsicum. I recommend keeping a mix of starchy and crispy vegetables to preserve the textures, but of course it's entirely up to you.

Directions

Preheat the oven to 220 degrees Celcius.

Cut the vegetables, except the garlic, into chunks of similar sizes. (I cut the carrots into rounds approximately 2-3 cm wide, the potatoes, sweet potatoes and pumpkin into 2 x 2 x 2cm cubes, and the onion into quarters.) Mix the vegetables with the oil and salt in a large bowl.

Arrange the vegetables on a baking tray with "breathing space" between each. Cut the base off the garlic and pour a little oil into it. Lay it on the tray with the base facing upwards. Place the rosemary sprigs on the tray between the vegetables and then place the tray into the oven. Roast for 20-30 minutes or until the vegetables are browned and soft.

Approximately 5 minutes before the vegetables are finished, prepare your couscous according to the packet instructions.

Once the vegetables are done, take them out and leave them to cool slightly. When you are able, gently squeeze the garlic head to release the cloves, and remove the rosemary leaves from the woody part of the sprig. Mix the vegetables, rosemary and couscous together in the bowl. Taste and season as required with salt and pepper. (If the mix is a little dry, add a touch of olive oil too.)

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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