Perfect Sides (Print Version)
Ingredients:
01 -
Red Onion: 1, sliced thickly.
02 -
Carrots: cut into thick sticks.
03 -
Pumpkin: cut into 2"/3cm cubes.
04 -
Beetroot: cut into 1.5"/2cm cubes.
05 -
Potatoes: cut into wedges or cubes (if using).
06 -
Zucchini: cut into thick sticks.
07 -
Eggplant: cut into cubes or slices.
08 -
Bell Peppers: cut into large pieces.
09 -
Cauliflower: large florets.
10 -
Fennel: cut into wedges.
11 -
Parsnips: cut into sticks.
12 -
Garlic: 3-4 cloves, smashed whole.
13 -
Thyme sprigs.
14 -
Hand-torn sage leaves.
15 -
Olive Oil: Enough to coat the vegetables.
16 -
Salt and Pepper: To taste.
Instructions:
01 -
Separate the red onion from the other vegetables as onions take less time to roast. Also, separate starchy/root vegetables from high-moisture vegetables for even roasting.
02 -
Toss the sliced red onion with olive oil, salt, and pepper in a bowl and set aside.
03 -
Place the remaining vegetables in a large bowl, add the smashed garlic cloves, thyme sprigs, and hand-torn sage leaves.
04 -
Toss the vegetables with enough olive oil to coat them and season with salt and pepper.
05 -
Preheat the oven to 425°F (220°C).
06 -
Spread the prepared vegetables (excluding the onion) on a baking tray in a single layer and roast for about 30 minutes.
07 -
After 30 minutes, add the prepared red onion to the baking tray and continue roasting.
08 -
The total roasting time generally ranges from 45 to 60 minutes depending on the vegetables used.
09 -
Periodically check the vegetables to ensure they are caramelizing evenly and not burning.
10 -
Once roasted to your liking, remove the vegetables from the oven and serve hot, garnished with additional herbs if desired.
Notes:
01 -
Cut vegetables into roughly the same size to ensure even roasting.
02 -
Adjust roasting times based on the vegetables used; root vegetables take longer than high-moisture vegetables.
03 -
Mix various vegetables for a variety of colors, textures, and flavors.
04 -
Consider using herbs like thyme and sage for added flavor.
05 -
For a Middle Eastern twist, sprinkle za'atar spice mix over the roasted vegetables.