Perfect Roasted Vegetables | How To Roast Vegetables

Perfect Roasted Vegetables | How To Roast Vegetables
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Ingredients
400g / 14oz small potatoes , skin on (10 or so)
2 carrots , medium/large, peeled
1 large parsnip (250g/8oz), peeled
1 red onion , large, peeled (200g / 7oz)
5 garlic cloves , smashed (Note 1)
5 thyme sprigs
3 sage sprigs
4 tbsp extra virgin olive oil
1 tsp cooking/kosher salt
1/4 tsp black pepper

GARNISH:
2 tbsp parsley , finely chopped

Instructions
CUTTING VEGETABLES:
Carrots – Cut into 3cm / 1.2" triangles on the diagonal (see diagram in post).
Parsnip – Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size (see diagram in post).
Red onion – Cut in half, then cut each half into 4 wedges. Then in cut into 3 or 4 so you get 2cm/ 0.8" squares.
Smashed garlic – Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.

ROASTING:
Preheat oven to 200°C / 390°F (180°C fan).
Onion – Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside – we add these later.
Other vegetables – Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands, add into bowl. Toss with remaining oil, salt and pepper. Spread on a large baking tray.
Roasting – Roast 30 minutes. Add onion, toss vegetables. Roast for a further 1 hour, tossing halfway, until cooked through with golden edges.
Garnish & serve – Sprinkle with parsley and serve immediately!

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