Garlic herb roasted vegetables
In our house, we love our vegetables. They’re a perfect side to any meal. Here I used potatoes, parsnips, carrots, fennel, kalamata olives, cherry tomatoes, pearl onions and garlic.
You can use whatever vegetables you like, just make sure that they’re all chopped into the same size. It is better to chop them into medium or large sizes when roasting.
Preheat oven to 200C and while it’s getting nice and hot, take a large bowl and add all the chopped vegetables along with the smashed garlic, chopped rosemary and thyme, salt, pepper, chilli flakes and a couple drizzles of olive oil.
Toss everything well until all the vegetables are coated evenly with the seasonings.
Then transfer onto a lined baking tray, spread evenly and roast at 180C for 30 mins