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Preheat the oven to 200 C (400 F).
Peel carrots, parsnips and potato skin and slice them into long thick wedges.
186 gms (or) ¾ cup (or) 3 medium size Carrots, 256 gms (or) 1 cup (or) 3 medium size Parsnips, 308 gms (or) 1 cup (or) 2 big size Potatoes
Peel onion and garlic and then cut the onion into chunky slices. Keep onions and garlic aside.
126 gms (or) ½ cup (or) 2 medium Red Onion, 4-5 cloves Garlic
Place carrots, parsnips and potatoes in a roasting tray.
Add oil, pepper, salt and mix well until the vegetables are well coated.
2 Tablespoons Olive Oil, Salt, Pepper
Spread them evenly in a single layer.
Put the roasting tray in the oven and roast for 20 minutes.
After 20 minutes, take the pan out of the oven and flip vegetables with a spatula or a slotted turner.
Now add onion, garlic, rosemary and thyme twigs.
2 twigs Rosemary, 2 twigs Thyme, 126 gms (or) ½ cup (or) 2 medium Red Onion, 4-5 cloves Garlic
Put the roasting tray back in the oven and roast for another 35-40 minutes or until vegetables are well roasted with crispy outer.
Take the tray out of the oven and put it on a cooling rack.
Enjoy hot and delicious garlic herb roasted vegetables with any main dish of your choice.