Roasted Vegetables
Total Time
1 hour and 40 minutes
Prep Time
10 minutes
Cook Time
1 hour and 30 minutes
Rating
4.93 out of 5 stars
(40)
Ingredients
5 servings
- 400g / 14oz small potatoes (, skin on (10 or so)
- 2 carrots (, medium/large, peeled)
- 1 large parsnip (250g/8oz), peeled)
- 1 red onion (, large, peeled (200g / 7oz)
- 5 garlic cloves (, smashed (Note 1)
- 5 thyme sprigs
- 3 sage sprigs
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley (, finely chopped)
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Preparation
Step 1
Cutting vegetables:
Step 2
Potatoes - Cut in half. (For large, cut into 3 or 4)
Step 3
Carrots - Cut into 3cm / 1.2" triangles on the diagonal (see diagram in post).
Step 4
Parsnip - Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size (see diagram in post).
Step 5
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.
Step 6
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.
Step 7
Roasting:
Step 8
Preheat oven to 200°C / 390°F (180°C fan).
Step 9
Onion - Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside - we add these later.
Step 10
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.
Step 11
Roasting - Roast 30 minutes. Add onion, toss vegetables. Roast for a further 1 hour, tossing halfway, until cooked through with golden edges.
Step 12
Garnish & serve - Sprinkle with parsley and serve immediately!
Step 13
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