*Ingredients:
°6 carrots, cut into 1-inch-wide sticks 4 parsnips, peeled and halved lengthwise
°8 small potatoes, cut into 1-inch pieces or 1 large sweet potato, unpeeled and cut into 1-inch-thick wedges
°1 small celeriac, cut into 1-inch-wide sticks
°½ squash, seeded & cut into 1-inch pieces
°1 red onion, cut to ½ inch round
°2 garlic clove
°2 sprig thyme
°½ tsp. dried oregano
°Juice of 1 lemon
°¼ cup olive oil
°Salt and pepper
*Methods
Putting grill at center of the oven. Preheat the oven to 200°C (400°F). Line a large baking sheet with aluminum foil.
Add carrots, parsnips, potatoes, squash, onion and garlic to a large bowl. Mix well.
Add thyme, oregano, lemon juice and olive oil.
Season with salt and pepper and toss well so that the vegetables are evenly coated with the seasoning mix.
Transfer the vegetables to the baking sheet (9 x 13 in). If the vegetables overlap too much, use two baking sheets.
Roast the vegetables until tender and lightly browned (about 45 min), but stir occasionally.
Serving hot.
Enjoy !
