Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 400g / 14oz small potatoes ((10 or so)); 2 carrots (, medium/large, peeled); 1 large parsnip ((250g/8oz), peeled, cut into equal pieces); 1 red onion (, large (200g / 7oz)); 5 garlic cloves (, crushed (Note 1)); 5 thyme sprigs; 3 sage sprigs; 4 tbsp extra virgin olive oil; 1 tsp cooking/kosher salt; 1/4 tsp black pepper; 2 tbsp parsley (, finely chopped)

"The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!..."

INGREDIENTS

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400g / 14oz small potatoes ((10 or so))

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2 carrots (, medium/large, peeled)

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1 large parsnip ((250g/8oz), peeled, cut into equal pieces)

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1 red onion (, large (200g / 7oz))

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5 garlic cloves (, crushed (Note 1))

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5 thyme sprigs

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3 sage sprigs

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4 tbsp extra virgin olive oil

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1 tsp cooking/kosher salt

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1/4 tsp black pepper

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2 tbsp parsley (, finely chopped)

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