Herb Roasted Vegetables

Ingredients

• 10 pieces small potatoes
• 500 grams carrots
• 250 grams parsnip
• 200 grams red onion
• 6 pieces garlic cloves
• 3 sprigs thyme sprigs
• 3 sprigs sage sprigs
• 2 tablespoons extra virgin olive oil
• to taste unit cooking/kosher salt
• to taste unit black pepper
• to garnish unit parsley

Instructions

1. 1Potatoes - Cut in half. (For large, cut into 3 or 4)
2. 2Carrots - Cut into 3cm triangles on the diagonal
3. 3Parsnip - Cut into 4cm lengths, then into batons/chunks
4. 4Red onion - Cut in half, then into wedges and squares
5. 5Smash garlic cloves
6. 6Preheat oven to 200°C / 390°F (180°C fan)
7. 7Toss onion with 1 tablespoon oil, salt, and pepper. Set aside
8. 8Toss other vegetables, thyme, and garlic with remaining oil, salt, and pepper. Spread on a baking tray
9. 9Roast for 30 minutes. Add onion, toss vegetables. Roast for another 1 hour until golden and cooked through
10. 10Sprinkle with parsley, garnish, and serve