Recipe Index

Ingredients

• 14 oz small potatoes, skin on, halved
• 2 medium carrots, peeled and cut into chunks
• 1 large parsnip (8¾ oz), peeled and cut into chunks
• 1 large red onion, peeled and cut into wedges
• 5 garlic cloves, smashed
• 5 thyme sprigs
• 3 sage sprigs
• 4 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp finely chopped parsley

Method

1. Heat the oven to 400°F.
2. Put all the vegetables, garlic and herbs in a large roasting pan. Drizzle with olive oil and sprinkle with salt and pepper, then toss well.
3. Spread in a single layer so the pieces are not crowded.
4. Roast for 60-75 minutes, turning once halfway, until the potatoes are crisp at the edges and all the vegetables are tender and caramelised.
5. Discard the herb stems, scatter with parsley, and serve.

Prep: 10 min · Cook: 90 min · Total: 100 min

Nutrition (per serving, where published)