Yields:
5 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 40 Mins
Ingredients
- Garnish
Instructions
-
Cutting vegetables
- Potatoes – Cut in half.
- Carrots – Cut into 3cm / 1.2" triangles on the diagonal
- Parsnip – Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size
- 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. Roasting
- 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!
