Ingredients

• 4 potatoes
• 1 sweet potato
• 1/4 small pumpkin
• 5 pickling onions
• 2 full knobs of garlic 
• 100g baby spinach
• 1 bunch basil leaves
• balsamic vinegar
• brown sugar

Method

1. Pre-heat oven to 180 C
2. Peel and cut all vegetables into bite size pieces.
3. Dry all vegies with paper towel and place in a large baking tray.
4. Break the knob of garlic into clumps of two or three.  Do not peel.
5. Cook until vegies are golden and cooked through.
6. A little extra oil over the vegies will make them crisper.
7. Once cooked take out of oven and sprinkle a small amount of balsamic vinegar and brown sugar over the vegies and fold in.
8. Add baby spinach and basil after it has cooled slightly.  Fold in and then serve.

It is fantastic with roast lamb.