Description
This classic roasted vegetables recipe combines small potatoes, carrots, parsnip, and red onion, seasoned with fresh herbs and garlic, then oven-roasted to golden perfection. The result is tender, flavorful vegetables with a crispy exterior, ideal as a wholesome side dish for any meal.
Ingredients
Scale
Vegetables
- 400g / 14oz small potatoes, skin on (about 10 pieces)
- 2 medium/large carrots, peeled
- 1 large parsnip (250g / 8oz), peeled
- 1 large red onion (200g / 7oz), peeled
- 5 garlic cloves, smashed
Herbs & Seasoning
- 5 thyme sprigs
- 3 sage sprigs
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tbsp parsley, finely chopped
Oil
- 4 tbsp extra virgin olive oil
Instructions
- Prepare the vegetables: Preheat your oven to 200°C (400°F). Wash the small potatoes thoroughly as the skin will be left on. Peel the carrots, parsnip, and red onion, then cut all vegetables into uniformly sized pieces for even cooking. Smash the garlic cloves gently with the side of a knife to release their flavor.
- Toss with oil and herbs: Place the prepared vegetables and smashed garlic in a large mixing bowl. Add the olive oil, salt, black pepper, thyme, and sage sprigs. Toss everything together well to ensure even coverage of oil and seasoning over all the vegetables.
- Roast the vegetables: Spread the vegetables evenly on a large roasting tray in a single layer to avoid overcrowding. Place in the preheated oven and roast for approximately 90 minutes. During this time, stir the vegetables once or twice to promote even browning and prevent sticking.
- Finish and garnish: Remove the roasted vegetables from the oven when they are golden brown and tender throughout, with crisp edges. Discard the thyme and sage sprigs. Sprinkle the finely chopped parsley over the top for a fresh, vibrant finish before serving.
Notes
- Note 1: Smashed garlic cloves imbue the vegetables with a subtle, roasted garlic flavor without overpowering the dish.
- You can substitute or add other root vegetables such as sweet potatoes or turnips for variety.
- Ensure vegetables are cut similarly to cook evenly.
- For a crisper texture, spread vegetables out on the tray without overlapping.
- This dish pairs well with roasted meats or as part of a vegetarian meal.
