Seasonal Veg Roasted (Print Version)

# Ingredients:

01 - 1 large red onion, thickly sliced.
02 - Carrots, sliced into thick lengths.
03 - Pumpkin, diced into chunks about 2 inches (3cm).
04 - Beetroot, chopped into 1.5-inch (2cm) cubes.
05 - Potatoes, either cubed or wedged (optional).
06 - Zucchini, cut into hearty sticks.
07 - Eggplant, diced or sliced into chunks.
08 - Bell peppers, divided into big pieces.
09 - Cauliflower, broken into large florets.
10 - Fennel, sliced into wedges.
11 - Parsnips, cut into thin batons.
12 - 3-4 garlic cloves, smashed whole.
13 - Fresh sprigs of thyme.
14 - Sage leaves torn by hand.
15 - Olive oil, for coating the veggies.
16 - Salt and pepper, as much as you like.

# Instructions:

01 - Keep the red onion apart from the rest since it cooks quicker. Separate root veggies from watery ones so everything roasts evenly.
02 - Mix the onion slices with olive oil, salt, and pepper in a small bowl, then set it aside for later.
03 - Put all the other veggies into a big mixing bowl. Add the garlic, thyme, and sage.
04 - Pour on enough olive oil to coat everything, and season it with salt and pepper.
05 - Turn your oven on and set it to 425°F (220°C).
06 - Spread the veggies (not the onion) in a single layer on a baking tray. Roast them for around 30 minutes.
07 - After the first 30 minutes, toss the onion slices onto the tray and keep roasting.
08 - Roast everything for a total of 45-60 minutes, depending on the veggies you’re using.
09 - Check regularly to make sure your veggies aren’t burning and are caramelizing just right.
10 - When they’re done roasting, take the veggies out of the oven and serve them warm. Sprinkle on extra herbs if you like.

# Notes:

01 - Dice the veggies into similar sizes to cook them all evenly.
02 - Adjust the cooking time based on your veggies. Root ones take more time than watery ones.
03 - Try mixing different kinds for a fun mix of flavors and textures.
04 - Herbs like sage and thyme can add an amazing punch of flavor.
05 - For a Middle Eastern flavor boost, throw in some za'atar seasoning to the roasted mix.

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