Categories: January

Ingredients

• 400g small carrots, trimmed
• 400g parsnips, halved and trimmed
• 650g small floury potatoes, cut into even-sized pieces
• 2 small red onions, each cut into 8 wedges
• 4 tbsp olive oil
• splash of white wine vinegar
• leaves from a few fresh thyme sprigs
• handful of chopped fresh parsley

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Put all the vegetables into a large roasting tray. Drizzle over the oil and vinegar. Sprinkle with the herbs and add plenty of seasoning. Toss together with your hands. Make a tent of foil over the veg and seal tightly.

2. Roast for 30 minutes. Uncover and roast for a further 30 minutes, tossing occasionally. Tip the vegetables onto a platter and serve.

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