This meal is really very easy. There is very little preparation and it can just cook away in the oven while you relax or do something else.
With this dish, you can really use whatever vegetables you like. Just make sure they are cut into similar sizes, or that ones that cook faster are bigger than those that cook slower.
Last time I made this, I also served it with peas sauteed in mint and butter, but this time, with the heavy soup entree, I decided to pass on the peas this time. I'll save them for another post.
Ingredients (serves 4)
4 parsnips peeled and cut in half lengthwise
8-10 baby new potatoes halved
600g sweet potato cut into large pieces
2 onions quartered with the skin left on
1 head garlic cloves separated, skin on
4-6 carrots, skin on, cut into 3-4 cm pieces
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 bunch thyme
Salt and pepper
Preheat the oven to 220 degrees (or a little less if the meat is not roasting at the same time). Place all the vegetables in a roasting tray (it is much easier to clean if you line it with baking paper). Toss them in the oil, vinegar, thyme and salt and pepper. Roast for 40-50 minutes or until soft.