Roasted vegetables – all in one tray
(from Elyce123’s recipe box)
Source: delicious. January 2006
Prep time: 10 minutes
Cook time: 60 minutes
Serves 6 people
Categories: January
Ingredients
- 400g small carrots, trimmed
- 400g parsnips, halved and trimmed
- 650g small floury potatoes, cut into even-sized pieces
- 2 small red onions, each cut into 8 wedges
- 4 tbsp olive oil
- splash of white wine vinegar
- leaves from a few fresh thyme sprigs
- handful of chopped fresh parsley
Directions
-
Preheat the oven to 200˚C/fan 180˚C/gas 6. Put all the vegetables into a large roasting tray. Drizzle over the oil and vinegar. Sprinkle with the herbs and add plenty of seasoning. Toss together with your hands. Make a tent of foil over the veg and seal tightly.
- Roast for 30 minutes. Uncover and roast for a further 30 minutes, tossing occasionally. Tip the vegetables onto a platter and serve.