Ingredients
- 700g Piccolos potatoes - halved
- 1 red pepper - cut into 5 cm pieces
- 2 red onions - peeled and cut into 8 wedges
- 4 garlic clove, - finely chopped
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Sea salt and ground black pepper
- 1 bunch sage leaves
- 3 tbsp butter or extra virgin olive oil
Directions
Preheat oven to 210°C.
Toss vegetables and garlic in olive oil and balsamic and season generously. Place in a large roasting dish and roast for 20 minutes, turn and roast for a further 25 minutes until tender and caramelised. Remove from oven and place in a serving dish.
Meanwhile, heat butter or oil in a frying pan until bubbling, add sage leaves and fry until crisp (approximately 5 seconds).
Drain on a paper towel and sprinkle with sea salt. Add to the serving dish.
Pair this tasty dish with pan-fried lamb steaks and a crisp green salad.