Roasted vegetable salad with sour cream and red onion dressing

600g red kumara
600g baking roasting potatoes
600g carrots

Seasoning:
2 tblspn olive oil
2 tspn crushed garlic
1 tspn rosemary - fresh (chopped) or dried
1 tspn cumin seeds
1 tspn yellow mustard seeds
salt & pepper

Dressing:
1 cup sour cream
2 tblspn whole grain mustard
1/2 medium sized red onion, finely diced
flat leafed parsley, chopped
salt & pepper to taste

Pre-heat oven to 180°C.

Cube the vegetables leaving the skins on and combine with seasonings in a roasting dish.

Bake for 30 minutes or until golden and tender. Cool.

Combine dressing ingredients and stir through cooled vegetable mixture.

Serves 6.