Serves : 6
Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
- 400g carrots, cut into long wedges
- 4 parsnips, peeled and quartered
- 4 red onions, cut into quarters
- 150g King Edward potatoes, diced
- 6 garlic cloves
- 4 tbsp olive oil
- 3 sprigs of rosemary
- 3 sprigs of fresh thyme
Ingredients available at selected stores.
Pre-heat the oven to 200°C non fan / 180°C fan / gas mark 6.
Put the carrots, parsnips, onions, potatoes and garlic into a large roasting tray or, if you don´t have a tray large enough, divide between two.
Drizzle the oil over the vegetables and mix well. Scatter over the rosemary and thyme and season well with salt and black pepper.
Cook for 30-40 minutes, depending on the size of the vegetables, stirring once half way through cooking.