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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Leaving the vegetables covered with cling film for about 2 hours before roasting helps to give more flavor. For best results, use fresh garlic instead of substituting garlic powder. Ingredients:
2 medium sweet potatoes, wedges (peeled & cut into 1 inch(2.5cm) |
4 small whole carrots |
4 small whole parsnips |
2 medium red onions, peeled & cut into quarters |
2 medium white potatoes (peeled & cut into wedges) |
4 large garlic cloves, crushed |
3 tablespoons olive oil |
1 tablespoon chopped mixed herbs (including thyme,rosemary & sage) |
salt & fresh ground pepper |
Directions:
1. Pre-heat the oven to highest setting.
2. Need a solid baking sheet 16x12 inches.
3. First scrub the carrots & parsnips, dry them well & place in a large bowl with all the other prepared veg.
4. Now add the crushed garlic, olive oil & mixed herbs, then mix to make sure they are covered well with oil.
5. Arrange on baking sheet, sprinkle with salt & pepper & cook in pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.
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