Oven-roasted vegetable medley
Ingredients
- 400 gCarrot (peeled and large diced)
- 400 gPanais (translated from French) (peeled and large diced)
- 500 gPotato (peeled and large diced)
- 2 pcRed onion (in wedges)
- 4 pcGarlic (unpeeled)
- 4 tbspExtra virgin olive oil
- 2 pinchThyme
- 2 pinchRosemary
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Winter vegetables slowly caramelizing, offering tender centers and slightly crispy edges. The powerful aroma of rosemary and roasted garlic marks the end of cooking.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the fridge for 3 days. Reheat in a pan with a drizzle of oil to restore crispiness.
