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1
Preheat the oven at 190C / 375F.
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2
Peel the parsnips, and according to their sizes cut them in half (lengthwise) or in three. Divide those parts in four.
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3
Peel the onions, divide them in four as well.
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4
Do the same with the carrots: peel them and divide them into the same size. (about 5 cm long and 1,5 cm thick)
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5
Add the vegetables to a mixing bowl, add the olive oil, the tbsp of salt, the rosemary- and thyme stems, and toss the vegetables into a baking dish.
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6
Slice your garlics in two, carefully add them to the vegetable mix, and pour some oil over them with a spoon.
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7
Place into the oven, and bake for 20 minutes. (just peek now and than)
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8
In the meantime, cut up your fennel: remove the hard top and end, cut it into even slices and divide the slices in half.
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9
Wash your sweet potato well, and cut off top and end. Divide it in half, and again, divide those parts into 6 or 8 smaller parts.
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10
Wash and chop the zucchini into the same sizes.
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11
After 20 minutes, add the new veggies to the baking dish (if necessary, use two, I did!) Carefully toss them into the hot oil, and place back into the oven for about 40 minutes.
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12
In the meantime cut the tomatoes in half. And than, finally after 40 minutes, add the tomatoes to the veggies as well, toss them in a bit, and bake for another 10 minutes.
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13
You can also make the vinaigrette now, by mixing all the ingredients.
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14
Last but certainly not least: after you have taken out the baking dish, pour the vinaigrette on top, and enjoy these lovely vegetables! But be careful: it's hot!!
