Roasted Vegetable Medley
Ingredients
- 1 bulb of garlic cut in half
- 2 cloves of garlic, grated
- 3 medium potatoes
- 3 medium carrots
- 1/2 a butternut squash
- 2 sticks of celery
- 1 large red onion cut into chunky slices
- 180g frozen green beans (I only used this as i didn't have a fresh green vegetable, if you have courgettes/Bell peppers, you may leave this out and use 2 of those instead)_
- • olive oil as needed
- • salt as needed
- • coarse black pepper as needed
- • dried thyme as needed
- • parsley for garnishing
Preparation
Preheat oven to 220°c, 200°c fan oven, gas mark 7
Cut all the vegetables into roughly same size pieces, this is to ensure even cooking (watch my highlight)
Add the grated garlic to vegetables and mix well
Remove the tough outer skin from the garlic bulb and place the halved bulb in amongst the veggies
Drizzle vegetables generously with olive oil, your veggies will take longer to cook and won't 'roast' unless they're coated well
Sprinkle salt, black pepper and thyme over the vegetables, everything is added to taste, so adjust as needed
Place on two trays and allow to cook for 15 minutes before adding in the frozen green beans (if you're using fresh green vegetables, no need to add this)
Cook for a total of 35 - 40 mins turning halfway, the vegetables are done when they're slightly golden on the outside and soft on the inside
Check for salt halfway through cooking and add more if needed
Garnish with parsley before serving
Serve as a side to your favourite meals and enjoy!
