1/4 pumpkin, skin removed and dices
1 medium kumara, scrubbed and diced
2 parsnip, peeled and diced
1 bunch baby carrots, scrubbed and trimmed, larger ones halved lengthwise
1 red onion, diced
2 tbsp extra virgin olive oil
1 tub of Food Snob Romesco Sauce
¼ cup parsley, freshly chopped
Preheat the oven to 180°C and line a large tray with baking paper.
Toss all the vegetables with the oil, sea salt and roast for 30-40 minutes until tender.
When cooked pour over the Food Snob Romesco Sauce and gently toss to coat.
Arrange the roasted vegetables on a serving platter, sprinkle over the parsley.