Sides
Roasted Vegetables
A well-balanced mix of roasted root and aromatic vegetables. Don't mix root vegetables with high-moisture vegetables like eggplant and zucchini. Use smashed whole garlic cloves instead of minced. Roast in a moderate oven so the vegetables have time to sweeten and caramelize evenly.
Recipe via recipetineats.com
Ingredients
Instructions
- 1
Potatoes - Cut in half. (For large, cut into 3 or 4)
- 2
Carrots - Cut into 3cm / 1.2" triangles on the diagonal (see diagram in post).
- 3
Parsnip - Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size (see diagram in post).
- 4
Red onion - Cut in half, then cut each half into 4 wedges. Then in cut into 3 or 4 so you get 2cm/ 0.8" squares.
- 5
Smashed garlic - Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.
- 6
Preheat oven to 200°C / 390°F (180°C fan).
- 7
Onion - Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside - we add these later.
- 8
Other vegetables - Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands, add into bowl. Toss with remaining oil, salt and pepper. Spread on a large baking tray.
- 9
Roasting - Roast 30 minutes. Add onion, toss vegetables. Roast for a further 1 hour, tossing halfway, until cooked through with golden edges.
- 10
Garnish & serve - Sprinkle with parsley and serve immediately! If you want a sauce for serving (especially if having this as a meal rather than side), I recommend Lemon Yogurt Sauce - drizzle, dollop or dip as you go.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
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