Easy Peasy Roasted Root Vegetables

Name: Easy Peasy Roasted Root Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 400 g sweet potatoes (cut into large chunks (leave the skin on!)); 400 g parsnips (peeled and cut into large chunks); 400 g carrots (cut into large chunks (leave the skin on!)); 3 tablespoons olive oil; 4 sprigs thyme (and/or rosemary) (roughly chopped); Salt and pepper to taste (see note); 2 small red onions (each one peeled and cut into 8 wedges)

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Cost: $4.08 /serving

Author : Eb Gargano

christmas root vegetables sunday lunch

Ingredients

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400 g sweet potatoes (cut into large chunks (leave the skin on!))400 g parsnips (peeled and cut into large chunks)400 g carrots (cut into large chunks (leave the skin on!))3 tablespoons olive oil4 sprigs thyme (and/or rosemary) (roughly chopped)Salt and pepper to taste (see note)2 small red onions (each one peeled and cut into 8 wedges)

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Instructions

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Step 1

Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.

Step 2

Place the chopped sweet potatoes, parsnips and carrots on a large roasting tray. Drizzle over the olive oil and scatter with the salt, pepper and herbs.

Step 3

Toss thoroughly to get the veggies well-coated in the oil and seasonings, then spread the veggies out so they are well spaced. (Too close and the veggies will steam and go soggy rather than roast and go crispy and caramelised – which is what you want!)

Step 4

Roast for 20 minutes in your pre-heated oven, then turn the veggies and add in the red onion wedges. Take care to ensure the veggies are well spaced out again.

Step 5

Roast for a further 20 minutes, or until the veggies are cooked all the way through and have a nice amount of caramelisation on the edges.

Step 6

Serve as a side dish to roasted meats, fish or nut roast.