Roasted new potatoes, taro and rutabaga
Roasting rutabaga, potatoes and taro together gives you an interesting variety of textures and flavors! The amount of each vegetable doesn't really matter but just make sure you have enough oil to coat everything evenly :) You can use other root veggies, squashes, or anything else that roasts well too.
- New potatoes (8-9 small)
- Rutabaga (2)
- Taro (satoimo) (7-8)
- Olive oil (2 Tbsp )
- Salt (1-2 tsp)
- Pepper (To taste)
- Fresh Rosemary (2-3 sprigs)
- Garlic (optional) (1 clove )
Preheat oven to 200C/400F.
Wash new potatoes well, scrubbing any dirt off. Cut smaller potatoes in half and larger ones in quarters. Peel taro and cut into halves or thirds. Peel rutabaga and cut into chunks. If using garlic, chop roughly.
In a bowl, toss cut vegetables with oil, rosemary, salt and pepper. Add garlic here too, if using.
Spread vegetables onto an oven dish and roast for 40 minutes. Turn vegetables half way through so they bake evenly. Serve, sprinkle with more salt & pepper if needed.
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