garlic and rosemary roasted vegetables

3 small pumpkins (1.2kg)
1.5kg baby new potatoes
800g spring onions, trimmed
8 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 cup fresh rosemary

Preheat oven to moderate. Cut pumpkins into quarters; remove and discard seeds. Cut each quarter in half.
Combine pumpkin, potatoes, onion, garlic, oil and half of the rosemary in large baking dish; bake in moderate oven about 1 1/2 hours or until vegetables are browned and tender.
Serve roasted vegetables sprinkle with remaining rosemary.

Serves 8