Easy One Tray Roasted Onions And Root Vegetables

Name: Easy One Tray Roasted Onions And Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby carrots, cleaned & trimmed; 1 lb parsnip, trimmed & halved; 2 lbs small floury potatoes, cubed; 4 small red onions, peeled & quartered; 4 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon rock salt or 1 teaspoon coarse sea salt; freshy ground black pepper; 1 tablespoon fresh thyme leave; fresh parsley; 1 lemon, juice of

Servings: persons

1 lb baby carrots, cleaned & trimmed
1 lb parsnip, trimmed & halved
2 lbs small floury potatoes, cubed
4 small red onions, peeled & quartered
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon rock salt or 1 teaspoon coarse sea salt
freshy ground black pepper
1 tablespoon fresh thyme leave
fresh parsley
1 lemon, juice of

1
If pre-preparing the vegetables, clean, peel,trim them all EXCEPT the potatoes. Place in a ziplock bag & squeeze in the juice of one lemon. Add the balsamic vinegar & olive oil and seal tightly - store in the refrigerator for up to 2 days. On the day, add your potatoes to the bag & coat thoroughly.
2
For cooking on the same day, follow the above instructions but ADD the potatoes along with the other vegetables, cut them into small even-size pieces. Make sure the vegetables are thoroughly coated in oil & vinegar and leave to one side whilst the oven heats up.
3
Preheat oven to 200 C, 400 F or gas 6.
4
Put all the vegetables into a large roasting tray & tip in the oil & vinegar from the bag. Sprinkle generously with the thyme leaves, salt & freshly ground black pepper.
5
Make a tent of aluminium foil over the vegetables & seal tightly.
6
Roast for 30 minutes & then uncover and roast for a further 30 minutes. Give the vegetables a good stir half way through & just before serving.
7
Tip the vegetables onto a platter and serve immediately, garnishing with fresh parsley & a sprig of fresh thyme.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb baby carrots, cleaned & trimmed, 1 lb parsnip, trimmed & halved, 2 lbs small floury potatoes, cubed, 4 small red onions, peeled & quartered, and more.

Yes, Easy One Tray Roasted Onions And Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!