Easy One Tray Roasted Onions and Root Vegetables |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An easily pre-prepared Christmas vegetable side dish - or for any large festive or celebration gathering throughout the year - using vegetables in season. These roast away without hardly any attention & can be peeled & chopped up to 2 days before cooking & stored in a ziplock bag with the juice of one lemon squeezed over them. Use whatever root vegetables you have in season or that are available - this combination of vegetables is the one that works best for me. Adding garlic works well too, but be careful it does not overpower the flavour of the meal! Ingredients:
1 lb baby carrots, cleaned & trimmed |
1 lb parsnip, trimmed & halved |
2 lbs small floury potatoes, cubed |
4 small red onions, peeled & quartered |
4 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1 teaspoon rock salt or 1 teaspoon coarse sea salt |
freshy ground black pepper |
1 tablespoon fresh thyme leave |
fresh parsley |
1 lemon, juice of |
Directions:
1. If pre-preparing the vegetables, clean, peel,trim them all EXCEPT the potatoes. Place in a ziplock bag & squeeze in the juice of one lemon. Add the balsamic vinegar & olive oil and seal tightly - store in the refrigerator for up to 2 days. On the day, add your potatoes to the bag & coat thoroughly.
2. For cooking on the same day, follow the above instructions but ADD the potatoes along with the other vegetables, cut them into small even-size pieces. Make sure the vegetables are thoroughly coated in oil & vinegar and leave to one side whilst the oven heats up.
3. Preheat oven to 200 C, 400 F or gas 6.
4. Put all the vegetables into a large roasting tray & tip in the oil & vinegar from the bag. Sprinkle generously with the thyme leaves, salt & freshly ground black pepper.
5. Make a tent of aluminium foil over the vegetables & seal tightly.
6. Roast for 30 minutes & then uncover and roast for a further 30 minutes. Give the vegetables a good stir half way through & just before serving.
7. Tip the vegetables onto a platter and serve immediately, garnishing with fresh parsley & a sprig of fresh thyme.
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