Ingredients:
- 400g (14oz) small potatoes (about 10), skin on
- 2 medium-large carrots, peeled
- 1 large parsnip (250g/8oz), peeled
- 1 large red onion (200g/7oz), peeled
- 5 garlic cloves, lightly smashed
- 5 sprigs of fresh thyme
- 3 sprigs of sage
- 4 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
For Garnish:
- 2 tbsp fresh parsley, finely chopped
Preparation:
1. Prepping the Vegetables:
- Potatoes: Halve the small ones. For larger potatoes, cut into thirds or quarters.
- Carrots: Slice diagonally into 1.2-inch (3cm) triangular chunks.
- Parsnip: Cut into 1.5-inch (4cm) lengths, then into equally-sized batons or chunks.
- Red Onion: Slice in half, then cut each half into 4-5 wedges, yielding ~0.8-inch (2cm) pieces.
- Garlic: Smash with the flat side of a knife, keeping the cloves mostly intact.
2. Roasting the Vegetables:
- Preheat your oven to 200°C (390°F) or 180°C (fan-assisted).
- In a bowl, toss the onion with 1 tbsp olive oil, a pinch of salt, and pepper. Set aside to be added later.
- Combine the remaining vegetables, thyme, smashed garlic, and sage leaves in a separate bowl. Drizzle with the remaining oil, season with salt and pepper, and mix well.
- Spread the vegetable mixture onto a large baking tray in an even layer.
3. Cooking:
- Roast the tray of vegetables for 30 minutes.
- Add the seasoned onions to the tray, mix gently, and return to the oven. Continue roasting for an additional hour, tossing halfway, until the vegetables are tender and golden-brown at the edges.
4. Serve: Sprinkle with freshly chopped parsley and enjoy while warm!
Nutrition
- Calories: 209 kcal
- Carbohydrates: 25 g
- Protein: 3 g
- Fat: 11 g
- Saturated Fat: 2 g
- Sodium: 492 mg
- Potassium: 592 mg
- Fiber: 5 g
- Sugar: 4 g
- Vitamin A: 4261 IU
- Vitamin C: 29 mg
- Calcium: 47 mg
- Iron: 1 mg
