Roasting vegetables creates wonderfully caramelised flavours and all it requires is a few minutes of preparation before roasting and serving. I like the combined flavours of carrots, parsnips, sweet or regular potatoes and red onion.
The secret to great roast veg is ensuring you cut all the vegetables into similar size for an even roast. So it’s best to halve and then quarter all the vegetables.
Place in a roasting dish (leave out the red onions for now), drizzle with olive oil, fresh thyme and season. Cover the dish with foil and roast in the oven at 200ºc for twenty minutes. Remove the foil and add the red onions before returning to the oven for a further twenty minutes or until the vegetables are golden and tender.
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