Method
- Preheat oven to 220 degrees Celsius.
- Combine the sweet potato, onion, carrots, zucchini, waxy potatoes and garlic in a large bowl. Add the thyme sprigs, oil and balsamic vinegar and season with plenty of black pepper.
- Toss the vegetables well and spread them in a single layer in a large baking dish. Use 2 baking dishes if necessary.
- Roast until the vegetables are cooked through and starting to brown on the edges, about 40 minutes. Serve immediately.
Notes
Other vegetables suitable for a roast are:
Pumpkin with skin on
Capsicum
Squash
Parsnips
Marrow
Tomato
Cauliflower
These make a great meal reheated the next day.
From The Heart Foundation's 'Real Food'.
Last reviewed
