Rosemary Roasted Purple Kumara

Purple kumara isn’t just a pretty face: this vibrant root vegetable is seriously good for you too. Thanks to its deep purple flesh, it’s rich in anthocyanins, powerful antioxidants that help fight inflammation and support long-term health. It’s also high in fibre for happy digestion, and has a lower glycaemic index than regular potatoes, meaning it releases energy slowly and helps support stable blood sugar.

With its naturally sweet, earthy flavour and creamy texture, purple kumara is as versatile as it is nutritious. This Roasted Purple Kumara with Rosemary recipe is one of the simplest ways to enjoy it: crisp on the edges, soft in the middle, and infused with fragrant rosemary. A beautiful side dish that fits into just about any meal.

Ingredients

• 600g purple kumara
• 2 tbsp olive oil
• 1 tbsp fresh rosemary leaves (or 1 tsp dried rosemary)
• ½ tsp flaky sea salt
• Cracked black pepper, to taste
• Optional: 1 clove garlic, finely minced

1. Preheat the oven:
Heat your oven to 200°C (fan 190°C). Line a baking tray with baking paper or lightly grease it.

2. Prep the kumara:
Scrub the kumara (no need to peel), then cut into thick wedges or chunks. Try to keep the pieces a similar size so they roast evenly.

3. Season:
Toss the kumara with olive oil, rosemary, salt, and pepper. If using garlic, add it now. Spread the pieces out in a single layer on the tray — don’t overcrowd or they’ll steam instead of crisping up.

4. Roast:
Bake for 25–30 minutes, turning once halfway through, until the kumara is golden on the edges and tender inside.

5. Serve:
Enjoy hot from the oven as a delicious side dish. Pairs especially well with grilled meats, winter greens, or a dollop of garlic yoghurt.

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Want more crunch? Sprinkle with sesame seeds or crushed almonds during the last 5 minutes of roasting.

Leftovers are excellent in salads or wraps the next day.