Roasted Vegetables

Ingredients

•   Dried rosemary leaves
•   200g baby carrots, peeled & trimmed
•   200g parsnips, peeled & quartered lengthways
•   400g butternut pumpkin, peeled & cut into 1cm thick slices
•   100g eschallots , peeled & halved (if large)
•   1-2 tablespoons garlic infused olive oil Salt
•   freshly ground black pepper 

Method

1. Toss vegetables in a large bowl with half the oil and 1 tablespoon of the dried rosemary leaves; season well with salt and pepper.
2.  Select COOK/GRILL setting. Turn TIME/FOOD dial to select VEGETABLE. Press START to confirm on the Quick Touch Crisp microwave
3. Turn the TIME/FOOD dial to toggle through the options of FROZEN, FRESH & ROASTED. Select ROASTED. Press START to confirm.
4. The PREHEAT PAN option will appear. Turn the TIME/FOOD dial to toggle to YES. Press START to confirm your selection.
5. The microwave will prompt you to insert the empty crisper pan. Insert pan in the upper position. Press START to begin preheating for 3 minutes. Time will begin to countdown.
6. Once the pan has completed preheating, open door and remove HOT crisper pan with oven proof mitts and arrange carrots and parsnips, making sure to have any thicker ends positioned towards the outer edges of the crisper pan. Return crisper pan to microwave and close door.
7. Turn AMOUNT dial to 400g and press START to begin cooking.
8. Halfway through the cook program, the oven will beep and flash “stir/turn food”. Pause and carefully pull out crisper pan using ovenproof mitts. Turn vegetables over and return crisper pan to microwave. Close door and press START.
9. Once cooking has finished, allow vegetables to stand for 5 minutes in hot crisper pan before removing to serving dish to keep warm.
10. Repeat with pumpkin and eschallots. Combine with roasted carrots and parsnips and serve immediately.