This one’s just for fun.

I roasted some extra pumpkin and potato that I’d peeled and cubed but didn’t need for a vegetable curry last night. Then decided we’d eat them with pork sausages today…

Added a sprinkling of rosemary salt and a bunch of washed and trimmed asparagus, AND hey Presto! 25 minutes later, we have this gourment meal of meat and veg. Love it!

Twice-roasted Potatoes and Pumpkin with Asparagus and Rosemary Salt
Prep time: 10 min
Cooking time: 45 + 25 min

300g potatoes, peeled and diced
300g butternut pumpkin, peeled and diced
1 bunch asparagus, washed and trimmed
Rosemary sea salt
Olive oil

Line a baking pan with baking paper, and cover base with vegetables. Toss in olive oil, and roast at 200deg C for 45 min or until vegetables are fully cooked and able to be pierced through with a skewer.

The next day, warm veg in microwave on low for 5 min, then add to roasting pan with 1 tablespoon of rosemary salt and a bunch of rinsed and trimmed asparagus. Cover pan with alfoil, and roast again at 200degC for 25 minutes, or until veg are heated through and asparagus is tender.

Serve with meat of your choice – preferably something that only takes 25 minutes to cook!

Serves 2-3 (depending on how much you like roast veg.)

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