Roasted Vegetables
Knowing how to make Roasted Vegetables well is a life essential!
Servings: 5 yield(s)
Prep Time: 10 mins
Cook Time: 90 mins
Total Time: 100 mins
Ingredients
  • 400 g small potatoes
  • 2 carrots
  • 1 large parsnip
  • 1 red onion
  • 5 garlic cloves
  • 5 thyme sprigs
  • 3 sage sprigs
  • 4 tbsp extra virgin olive oil
  • 1 tsp cooking/kosher salt
  • 1/4 tsp black pepper
    • Garnish
  • 2 tbsp parsley
Instructions
    Cutting vegetables
  1. Potatoes – Cut in half.
  2. Carrots – Cut into 3cm / 1.2" triangles on the diagonal
  3. Parsnip – Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size
  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. Roasting
  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!