This recipe is dead easy, and you can vary the quantities according to the number of guests you are expecting.
- sweet potatoes
- nicola potatoes
- fennel bulb
- butternut slices with stars cut out of them (use a cookie cutter)
- pears, cut into thick slices
- olive oil
- sea salt and black pepper
- rosemary sprigs
Preheat your oven to 180°C. Arrange the assorted vegetables and the pears on an oven tray. Drizzle with olive oil, season with salt and pepper, and sprinkle with rosemary sprigs. Roast for 45 minutes or until the veggies are done.
Avondale Bio-Logic Chenin Blanc 2008 complements this dish.
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Recipe Diane Heierli • Photography C&D Heierli