Herb-roasted vegetables

Herb-roasted vegetables

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

When making these vegetables, we always fill a large roasting tin because they usually go like hot cakes. We often serve the vegetables with chicken, roast lamb or chops, or simply topped with crumbled feta or soft goat’s cheese.

Ingredients

Quantity Ingredient
2 tablespoons olive oil, plus 2 tablespoons extra
4 medium carrots
1-2 parsnips
6 medium potatoes
3-4 medium red onions
1 yellow capsicum
1 whole bulb garlic
a handful fresh thyme
or 1-2 tablespoons dried thyme
small sprigs fresh rosemary
sea salt flakes
freshly ground black pepper
2 red capsicums

Method

  1. Grease a large roasting tin with the olive oil. Preheat the oven to 200°C.
  2. Peel and cut the carrots, parsnips and potatoes into large chunks or slice them lengthwise. Add the peeled red onions in large wedges and fairly large pieces of the red and yellow capsicum. Break the garlic into cloves, crush them lightly (skin and all) with the side of a knife and spread them out among the vegetables. Sprinkle the thyme and rosemary on top, and drizzle with the extra olive oil. Season with salt and pepper.
  3. Bake for 40-45 minutes. Adding some extra fresh thyme and rosemary just before serving is a nice touch.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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