Easy One Tray Roasted Onions And Root Vegetables
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!!
Steps
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.
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.
Preheat oven to 200 c , 400 f or gas 6.
Put all the vegetables into a large roasting tray &.
Sprinkle generously with the thyme leaves , salt & freshly ground black pepper.
Make a tent of aluminium foil over the vegetables & seal tightly.
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.
Ingredients
baby carrots, parsnip, floury potatoes, red onions, olive oil, balsamic vinegar, rock salt, ground black pepper, fresh thyme leave, fresh parsley, lemon, juice of