Roasted Vegetables
A simple and delicious recipe for roasted vegetables that enhances their natural flavors, perfect as a side dish or a main vegetarian 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
- ¼ tsp black pepper
- 2 tbsp parsley (finely chopped) for garnish
Instructions
Cutting vegetables
- Wash all the vegetables thoroughly.
- Cut the small potatoes in half if large; otherwise, leave them whole.
- Chop the carrots and parsnip into bite-sized pieces.
- Cut the red onion into wedges.
- Smash the garlic cloves slightly to release their oils and flavor.
Roasting
- Preheat your oven to 200°C (400°F).
- Place all prepared vegetables in a large bowl.
- Add the thyme, sage, olive oil, salt, and black pepper.
- Toss everything together until the vegetables are well-coated in oil and seasonings.
- Spread them out in a single layer on a baking sheet.
- Roast in the oven for about 30-40 minutes, or until vegetables are tender and golden brown, tossing halfway through cooking.
Serving
- Serve warm as a side dish with any main course, or toss into salads, serve over rice or quinoa, or enjoy on their own.
- Garnish with fresh parsley for an added touch of flavor.
Notes
Use seasonal vegetables for the best flavor and freshness. Feel free to add other vegetables like bell peppers or zucchini. Adjust the seasoning to your liking.