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Potatoes - Cut in half. (For large, cut into 3 or 4)
Carrots - Cut into 3cm / 1.2" triangles on the diagonal (see diagram in post).
Parsnip - Cut into 4cm / 1.5" lengths. Then cut into batons / chunks so they are roughly equal size (see diagram in post).
Red onion - Cut in half, then cut each half into 4 wedges. Then in cut into 3 or 4 so you get 2cm/ 0.8" squares.
Smashed garlic - Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.
Preheat oven to 200°C / 390°F (180°C fan).
Onion - Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside - we add these later.
Other vegetables - Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands, add into bowl. Toss with remaining oil, salt and pepper. Spread on a large baking tray.
Roasting - Roast 30 minutes. Add onion, toss vegetables. Roast for a further 1 hour, tossing halfway, until cooked through with golden edges.
Garnish & serve - Sprinkle with parsley and serve immediately!