- 1 kg root vegetables, such as potatoes, orange sweet potatoes, carrots, parsnips, swede and kohlrabi
- 200 g French shallots or baby onions
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coarse sea salt
- 1 teaspoon cracked black pepper
- few sprigs of fresh thyme
- few sprigs of fresh rosemary
- sprigs of fresh thyme or rosemary to serve (optional)
- Preheat the oven to 220°C.
- Scrub or peel the vegetables, according to type and your taste.
- Halve or quarter any large potatoes.
- Cut large carrots or parsnips in half lengthwise, then cut the pieces across in half again.
- Cut swede or kohlrabi into large chunks (about the same size as the potatoes).
- Leave the shallots or onions whole.
- Place the vegetables in a saucepan and pour in enough boiling water to cover them.
- Bring back to the boil, then reduce the heat and simmer for 5–7 minutes or until the vegetables are lightly cooked, but not yet tender.
- Drain the vegetables and place them in a roasting pan.
- Brush with the oil and sprinkle with the salt and peppercorns.
- Add the herb sprigs to the pan and place in the oven.
- Roast for 30–35 minutes or until the vegetables are golden, crisp and tender.
- Turn the vegetables over halfway through the cooking.
- Serve hot, garnished with sprigs of thyme or rosemary, if liked.
Preparation: 10 minutes
Cooking: about 40 minutes