Introduction
Roasting vegetables is a simple yet rewarding way to enhance their natural flavors, especially when combined with the right herbs and seasonings. This delightful roasted vegetable recipe features a medley of small potatoes, carrots, parsnips, and red onion, enhanced by the aromatic goodness of garlic and fresh herbs. It’s perfect as a side dish or a main meal when paired with a tasty sauce.
Detailed Ingredients with measures
– 400g / 14oz small potatoes, skin on (approximately 10 or so)
– 2 medium to large carrots, peeled
– 1 large parsnip (250g / 8oz), peeled
– 1 large red onion (200g / 7oz), peeled
– 5 cloves of garlic, smashed
– 5 sprigs of thyme
– 3 sprigs of sage
– 4 tablespoons of extra virgin olive oil
– 1 teaspoon of cooking/kosher salt
– 1/4 teaspoon of black pepper
Garnish
– 2 tablespoons of parsley, finely chopped
Prep Time
Preparation takes approximately 15-20 minutes, depending on your knife skills and familiarity with the vegetables.
Cook Time, Total Time, Yield
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: Serves 4-6
Cutting Vegetables
– **Potatoes:** Cut in half. For larger potatoes, cut into 3 or 4 pieces.
– **Carrots:** Cut into 3cm / 1.2″ triangles on the diagonal.
– **Parsnip:** Cut into 4cm / 1.5″ lengths and then into batons or chunks of similar size.
– **Red onion:** Cut in half, then slice each half into wedges and further into squares of about 2cm / 0.8″.
– **Smashed garlic:** Place the side of the knife on an unpeeled garlic clove and hit it firmly with your palm to burst it open while keeping it mostly intact.
Roasting
1. Preheat your oven to 200°C / 390°F (180°C fan).
2. In one bowl, toss the onion with 1 tablespoon of olive oil, a pinch of salt, and pepper. Set aside to add later.
3. In another bowl, combine the remaining chopped vegetables, thyme, and garlic. Tear the sage leaves and stems into pieces and add to the bowl. Drizzle with the remaining olive oil, salt, and pepper, then toss to coat.
4. Spread the vegetable mixture on a large baking tray and roast for 30 minutes.
5. After 30 minutes, add the onion to the tray, toss the vegetables, and continue roasting for another hour, stirring halfway through, until everything is cooked through and golden at the edges.
6. Once roasted, sprinkle with chopped parsley and serve immediately. For added flavor, consider drizzling with a Lemon Yogurt Sauce.
Recipe Notes
1. **Smashed Garlic:** This method enhances the garlic flavor without risking it burning, allowing you to enjoy the sweet, roasted garlic at the end.
2. **Herbs:** Sage and thyme lend their robust yet subtle flavors to the dish. If you prefer, other hardy herbs like rosemary can also be used. However, avoid delicate herbs like oregano or basil during roasting; they are best added afterward.
3. **Other Vegetables:** Feel free to experiment with additional vegetables. Just remember that starchy or root vegetables should be roasted separately from high moisture or soft ones like zucchini or eggplant, as they have different cooking times.
Detailed Directions and Instructions
Cutting Vegetables
Cut the small potatoes in half. For larger potatoes, cut them into 3 or 4 pieces.
Peel the carrots and then cut them into 3cm (1.2″) long triangles on the diagonal.
Peel the large parsnip and slice it into 4cm (1.5″) lengths, then cut these into batons or chunks of roughly equal size.
Peel the red onion, cut it in half, then cut each half into 4 wedges, and further cut these into 2cm (0.8″) square pieces.
For the garlic, place the side of a knife on the unpeeled clove and hit it firmly with the palm of your hand to slightly burst it open while keeping it mostly intact.
Roasting
Preheat your oven to 200°C (390°F) or 180°C if using a fan oven.
In a bowl, toss the onion with 1 tablespoon of olive oil, along with a pinch of salt and pepper. Set aside to add later.
In a separate bowl, combine all other prepared vegetables (potatoes, carrots, parsnip), the thyme sprigs, and the smashed garlic. Tear the sage leaves and stems into pieces by hand and add them to the bowl. Drizzle in the remaining olive oil along with the salt and pepper, and toss everything until well-coated.
Spread the vegetable mixture evenly on a large baking tray.
Cooking the Vegetables
Roast the vegetables in the preheated oven for 30 minutes.
After 30 minutes, add the reserved onion to the baking tray and toss the vegetables to combine. Return to the oven and continue roasting for an additional hour, tossing the vegetables halfway through the cooking time, until they are tender and golden around the edges.
Garnish & Serve
Once cooked, sprinkle the roasted vegetables with finely chopped parsley and serve immediately.
If desired, you can pair this dish with a Lemon Yogurt Sauce; drizzle, dollop, or dip as you enjoy your meal.
Notes
Smashed Garlic
This method of smashing garlic releases robust flavor into the vegetables while keeping the garlic whole, preventing it from burning during roasting. Additionally, you can squeeze out the slow-roasted garlic to enjoy its sweet flavor.
Herbs
Sage and thyme are excellent choices for imparting subtle flavors when roasted. Rosemary is also suitable due to its hardiness. Avoid using delicate herbs like oregano, chives, marjoram, or basil, as they cannot withstand high oven temperatures. Instead, sprinkle these herbs over the vegetables after roasting. If using dried herbs, add them while tossing with salt and pepper for flavor.
Other Vegetables
Feel free to use other vegetables, but it is advisable to roast starchy or root vegetables (like potatoes, carrots, and parsnips) separately from high-moisture or soft vegetables (like eggplant, zucchini, and bell peppers) due to their different cooking times. Always add hard vegetables at the beginning and softer vegetables later. For guidance on other hard and soft vegetables, refer to the specified cutting sizes and roasting times detailed previously.
Cook techniques
Cutting Vegetables
Potatoes – Cut in half. (For large, cut into 3 or 4).
Carrots – Cut into 3cm / 1.2″ triangles on the diagonal.
Parsnip – Cut into 4cm / 1.5″ lengths and then into batons or chunks for even cooking.
Red onion – Cut in half, then each half into 4 wedges, followed by cutting into 2cm / 0.8″ squares.
Smashed garlic – Place the side of a knife on an unpeeled garlic clove and hit firmly with the palm of your hand to open it without fully crushing it.
Roasting
Preheat the oven to 200°C / 390°F (180°C fan).
Toss red onion with 1 tablespoon of oil and a pinch of salt and pepper, setting it aside for later.
Combine all other vegetables, thyme, and garlic in a separate bowl, adding torn sage leaves. Toss with the remaining oil, salt, and pepper. Spread the mixture on a large baking tray.
Roast for 30 minutes, then add the onion, toss the vegetables, and continue roasting for an additional hour. Toss halfway through until everything is cooked through with golden edges.
Garnishing
After roasting, sprinkle with finely chopped parsley to serve immediately.
FAQ
Why should I cut the vegetables into similar sizes?
Cutting vegetables into similar sizes ensures that they cook evenly at the same rate, resulting in perfectly roasted vegetables.
Can I use other vegetables in this recipe?
Yes, you can use different vegetables, but it’s best to roast starchy and root vegetables separately from high moisture or soft vegetables to avoid moisture affecting the texture of the potatoes.
What is the benefit of smashing garlic instead of mincing it?
Smashing garlic releases its flavor while keeping it whole, preventing it from burning during cooking. This method also allows you to enjoy the sweet, soft roasted garlic once cooked.
Are dried herbs a good substitute for fresh herbs in roasting?
Dried herbs can be used, but they won’t impart the same depth of flavor as fresh herbs. It’s advisable to add them while tossing with the vegetables before roasting.
Can I roast softer vegetables along with hard ones?
It’s not recommended, as soft vegetables require different cooking times. For best results, add softer vegetables partway through the roasting process or use them in a separate roasting tray.
Conclusion
Roasting a medley of small potatoes, carrots, parsnip, red onion, and garlic with fresh herbs like thyme and sage creates a delightful dish full of robust flavors. The crispy edges and tender interiors of the vegetables provide a satisfying combination, making it perfect as a side or a main dish. Adding a garnish of parsley brightens the presentation and taste, making each bite enjoyable.
More recipes suggestions and combination
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Incorporate leftover roasted vegetables into a frittata for a delicious breakfast or brunch option.
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