Roast vegies with Marmite glaze

Current rating: 5 (2 ratings)
Serves 8
Prep 10
Cook 45
  • 2 large (400g) potatoes, like Agria or Ilam Hardy, peeled
  • 2 red or yellow capsicums, stalks, seeds removed
  • 2 carrots, peeled
  • 2 sweet potato, peeled and cut into quarters
  • 200g yams or parsnips
  • ¼ crown pumpkin, peeled, seeds removed
  • 2 red onions, peeled
  • 1 garlic bulb
  • 2 tbs oil
  • 2-3 sprigs rosemary and thyme

 

Marmite™ glaze:
  • 2 tbs Marmite™
  • 2 tbs sweet chilli sauce
  • 2 tbs hot water
 

To serve: hummus and toasted pumpkin seeds.

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  1. Preheat oven to 180°C.
  2. Roughly chop the potatoes, capsicums, carrots, sweet potato, yams or parsnips, pumpkin, and onions. Slice the garlic bulb in half. Place oil in a large roasting dish and add all vegetables. Toss to coat with oil. Sprinkle with chopped rosemary and thyme. Cook for 40-45 minutes or until golden and tender. Set aside to cool.
  3. Allow vegetables to cool to room temperature. Mix the Marmite, sweet chilli sauce with 2 tbs hot water in a glass jug or jar with lid.
  4. Arrange vegetables on a large flat serving platter. Drizzle the Marmite glaze over the vegetables and sprinkle with chopped herbs. Serve with hummus, and toasted pumpkin seeds if desired.

Tips

  • Try using sunflower seeds instead of pumpkin seeds
  • Add eggplant when in season

Tips

  • Try using sunflower seeds instead of pumpkin seeds
  • Add eggplant when in season

Nutrition Information