Side dish

Roasted Vegetables

Yields: 5 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 1 Hr 30 Mins Total Time: 1 Hr 40 Mins
Knowing how to make Roasted Vegetables well is a life essential!

Ingredients

0/11 Ingredients
  • Garnish

Instructions

0/10 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!

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