Roasted Vegetables
A simple and delicious side dish that highlights the natural sweetness of seasonal vegetables, perfect for any meal.
Ingredients
Vegetables
- 400 g small potatoes (skin on, about 10)
- 2 medium/large carrots (peeled)
- 1 large parsnip (250g / 8oz, peeled)
- 1 large red onion (200g / 7oz, peeled)
- 5 cloves garlic (smashed)
- 5 sprigs thyme
- 3 sprigs sage
Seasoning and Oil
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley (finely chopped) for garnish
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Wash the potatoes and chop them into halves or quarters if they are larger.
- Peel the carrots and parsnip, then cut them into bite-sized pieces.
- Peel the red onion and slice it into wedges.
- Smash the garlic cloves to release their flavor.
Roasting
- In a large bowl, combine all the chopped vegetables.
- Add the smashed garlic, thyme, and sage.
- Drizzle the olive oil over the vegetables and sprinkle with salt and black pepper.
- Toss everything together until the vegetables are well coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for about 30-40 minutes, stirring halfway through, until tender and golden brown.
- Once done, sprinkle with parsley before serving.
Notes
Cut the vegetables into even sizes to ensure they cook evenly. Try using seasonal vegetables for different flavors and textures. Feel free to add your favorite herbs, like rosemary or oregano, for more variety. Don't overcrowd the baking sheet; this helps them roast rather than steam.