Food Monday ~ Margo’s Roasted Vegetables

Margo’s Roasted Vegetables
Preheat the oven to 180°C

Sweet Potato
Butternut Squash
Red Onion quartered
Clove of garlic, chopped
2-3 tablespoons olive oil
Freshly ground black pepper
2 teaspoons of mixed herbs.

Cut all except onion into large chunks. Steam or boil and cook a few minutes.Drain and place in a large bowl with the onion quarters and a chopped clove of garlic.Add two or three tablespoons of olive oil, and some black pepper and two teaspoons of mixed herbs.

At this stage you can empty into a plastic bag and tie securely and keep in the fridge a day or two.  When ready to cook, spread in a single layer on an oven tray and cook for 35-40 minutes till wrinkly and tender.

Leftovers can be reheated next day.

14 thoughts on “Food Monday ~ Margo’s Roasted Vegetables

  1. Grannymar Post author

    Maynard – yes, very often the flavours have more time to meld.

    Steph – Margo is the person responsible for Nancy and I meeting many years ago.

  2. steph


    All I can add to that, is THANK GOODNESS for Margo!

    Never mind the roasted veggies, I wonder how Nancy’s cooking in all that sunshine? 😉

  3. Grannymar Post author

    Steph – It is colder than usual in Florida right now. I talked to Nancy several time as we were both worried about Margo who has been very ill. I had a gut feeling that she had turned a corner, so I decided to post the recipe.

    A few hours ago I had confirmation that my instinct was correct.

  4. Fran

    Roasted vegetables are family favourites now after my beloved wife tried them out about 18mths ago. The only addition being peppers, that add some colour & flavour. My wife uses a full clove of garlic and just separates the segments and roasts them. It’s surprising how mild they taste after roasting… *remembers that friends have been keeping there distance*

  5. Grannymar Post author

    Fran – Roasted peppers do add colour and flavours. It was Elly who taught me to roast the whole garlic – the milky centre of any left over bulbs can be squeezed and saved to use on another dish.

    Try eating a good sprig of parsley after a ‘garlic’ meal, it cleans the palate and acts as a diuretic.

    Judy H – I love a dinner that all goes into the oven… spuds, veg and meat.

  6. mas

    ….love all the veg but we in Ireland add an once of butter and a teaspoon of sugar which caramelizes and makes it really mmmm. suggest you cover with tin foil for first 20 mins or it will burn-such a waste of “brown bits!”
    ’tis cold here too which is unusual for us-Gulf Stream and all that!

  7. Grannymar Post author

    Mas – welcome to the blog. I am in Ireland and feeling the cold of the white world around me since Friday.

    I realise that most of Ireland runs on butter 😉 but alas I have an intolerance for all dairy products and love finding a recipe where I do not have to make alterations. This seldom happens, but when posting a recipe I do include butter, cream etc if the recipe calls for it.


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