Simple roasted root vegetables. Hearty and light. (I’ve thrown in an entire dinner combo here too)

Lighty coated with olive oil, this was really tasty

One of the benefits of living in a season-less country is access to pretty much any produce that may strike your fancy at any time of the year. So the other day we were in the mood for some nice root vegetables, and a simple chop of a parsnip, carrot, potato later, we were in business. It’s a lovely complement to a steak dinner, and I did serve it with that steak. After the jump, I’ll post a picture of the composed dish; all in all it was simple, damn tasty and superlight.

Serves 4 as a side dish

2 shallots, quartered

2 medium carrots julienned

1 large parsnip also julienned

1 potato cut into medium sized cubes

1 garlic head chopped in two

2 garlic cloves sliced thinly

1/3 cup olive oil

1 tbsp of fresh chopped thyme

1 tsp of sugar

salt and pepper to taste (I added a fair amount of salt to counter the sweetness of the carrots, onion and parsnips)

Pre-heat your oven to 200 degrees Celsius. I used all the vegetables with their skins on to give the plate that homey rustic feel. Place all the ingredients in a large bowl and toss with the oil and season with the salt and pepper. Your gonna want the vegetables to be fairly evenly coated with the oil and for the herbs and seasoning to be uniformly distributed throughout. Simple place the wonderful vegetable party on a medium baking tray and stick it into the oven for about 30-40 minutes. It’s very hard to gauge exactly how long they’ll take to get done, as it really depends on how thick or thin they vegetables were cut. Just make sure all the pieces are similarly sized to ensure uniform doneness.

So like I said, here’ s the picture of the whole meal. Hope you enjoy.

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