Roast sweet potato and swede with rosemary and garlic
- 1/2 Bulb garlic
- 4 Medium sweet potato
- 1 Red Onion
- 4 sprigs Rosemary
- Salt & Pepper to taste
- 1 Swede or turnip
- 2 tsp Olive oil
- Preheat your oven to 210C. Peel and chop sweet, sweet potatoes and red onion. Separate garlic cloves.
- Place your chopped vegetables into a large baking tray. Drizzle over olive oil, then sprinkle over the leaves of one of the sprigs of rosemary. Season.
- Toss together the vegetables and oil mixture, so all veg is evenly coated, then arrange the remaining rosemary on top.
- Place in the oven to bake for 30-35 minutes, or until softened and golden brown. Serve warm.