Flavourful Roast Vegetables

Vegetable Prep

• Potatoes – Halve medium-sized potatoes; cut larger ones into thirds or quarters.

• Carrots – Slice diagonally into 3 cm (1.2") triangular pieces.

• Parsnips – Cut into 4 cm (1.5") lengths, then slice into even batons or chunks.

• Red Onion – Halve, then cut each half into 4 wedges. Chop wedges into 2 cm (0.8") square pieces.

• Garlic – Smash unpeeled cloves by pressing down with the flat side of a knife until slightly burst but still intact.

Roasting Instructions

1. Preheat oven to 200°C / 390°F (180°C fan).

2. Onion – Toss in a bowl with 1 tablespoon of oil and a pinch of salt and pepper. Set aside.

3. Remaining vegetables – In another bowl, combine potatoes, carrots, parsnips, garlic, and thyme. Tear sage leaves and stems with your hands and add them in. Toss everything with the remaining oil, salt, and pepper.

4. Roast – Spread the vegetable mixture on a large baking tray and roast for 30 minutes.

5. Add onion – Toss in the onions, mix well, and return to the oven for another 60 minutes, tossing halfway through, until veggies are golden and tender.

6. Finish & Serve – Garnish with chopped parsley and serve immediately.