Oven-roasted vegetable medley

Winter vegetables slowly caramelizing, offering tender centers and slightly crispy edges. The powerful aroma of rosemary and roasted garlic marks the end of cooking.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 365
• Protein: 6 g
• Carbs: 43 g
• Fat: 16 g

Ingredients

• 400 g Carrot ( peeled and large diced )
• 400 g Panais (translated from French) ( peeled and large diced )
• 500 g Potato ( peeled and large diced )
• 2 piece Red onion ( in wedges )
• 4 piece Garlic ( unpeeled )
• 4 tbsp Extra virgin olive oil
• 2 pinch Thyme
• 2 pinch Rosemary
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Peel the carrots, parsnips, and potatoes. Cut them into large 3 cm cubes to ensure even cooking. Cut the red onions into thick wedges.

2. Seasoning

   In a large mixing bowl, toss the vegetables with olive oil, salt, pepper, thyme, and rosemary. Add the garlic cloves with their skin on. Every piece should be shiny and evenly coated in fat.

3. Roasting

   Spread the vegetables on a baking sheet without overlapping. Bake at 200°C. Flip the vegetables halfway through. Roasting is perfect when a knife tip sinks in without resistance and edges are golden brown.

Chef's tips

• Never overcrowd the tray: if the vegetables touch too much, they will steam instead of roasting.
• Keep the garlic in its skin to prevent it from burning and to get a sweet garlic paste to spread after cooking.

Storage

Store in the fridge for 3 days. Reheat in a pan with a drizzle of oil to restore crispiness.