Roasted Vegetables

with Rosemary

Serves 4

Ingredients

• 2 x gold kumara
• 2 x agria potatoes
• 2 x beetroot
• 200g pumpkin
• Fresh rosemary
• Sea salt
• Rice bran oil
• 3 teaspoons Colman’s Original English Mustard Powder

Method

1. Preheat oven to 180°C.
2. Chop vegetables into wedges and place in a bowl.
3. Toss with a little rosemary, Colman’s Original English Mustard Powder, sea salt and oil, until coated.
4. Place on an oven tray and roast until golden and tender for approximately 30 mins.
5. Place in a bowl, scatter with more fresh rosemary.

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