Vegetarian dish, Served as main course

British

Olive Oil - 4 Tablespoons

Fresh Thyme leaves - 1 teaspoon, heaped

Carrots - 8, quartered

Parsnips - 8 small, halved

Garlic - 4 cloves, peeled

Red onions - 4, peeled and quartered

Sea salt - to taste

Ground pepper - to taste

Preheat the oven to 190 deg C (or 375 deg F or Gas %). Place the olive oil into a large roasting tin. Add garlic, thyme and vegetables and season generously. Ensure the vegetables are well coated and place in the oven. Bake for 60 - 70 minutes, tossing from time to time. Remove from oven only when the vegetables are tender and caramelised. Serve hot immediately.

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