Roasted vegetables

Ingredients

• 14 ozcarrots, cut into thick batons
• 10 1/2 ozparsnips, quartered lengthways
• 2red onions, cut into thick wedges through the root
• 2red peppers, cut into large pieces
• 2zucchini, cut into thick half-moons
• 1/4 cupolive oil
• 6 clovegarlic, unpeeled
• 1/4 ozfresh thyme, a few sprigs
• 2 tspsea salt
• 1 tspblack pepper

Method

1. 1

   Heat the oven to 400°F. Cut the carrots and parsnips into chunky pieces and the zucchini noticeably larger, because they cook fastest. Keep the onion wedges attached at the root so they hold together.

2. 2

   Toss the carrots, parsnips and onions with half the olive oil, the salt and the pepper, spread them in a single layer across a large tray, and roast until they have begun to color at the edges.

3. 3

   Add the peppers and zucchini with the rest of the olive oil, tuck the unpeeled garlic cloves and thyme sprigs among them, and turn everything over.

4. 4

   Return the tray to the oven and roast until everything is tender and there are properly dark, caramelized edges. Those edges are the point of the dish, so take it further than looks cautious.