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.
Ingredients
- small potatoes
- carrots
- parsnip
- red onion
- garlic cloves
- thyme sprigs
- sage sprigs
- extra virgin olive oil
- cooking/kosher salt
- black pepper
- parsley
Method
- Potatoes - Cut in half. (For large, cut into 3 or 4)
- Carrots - Cut into 3cm / 1.2" triangles on the diagonal (see diagram in post).
- Parsnip - Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size (see diagram in post).
- 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.
- 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.
- Preheat oven to 200°C / 390°F (180°C fan).
- Onion - Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside - we add these later.
- 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.
- Roasting - Roast 30 minutes. Add onion, toss vegetables. Roast for a further 1 hour, tossing halfway, until cooked through with golden edges.
- 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.