Easy One Tray Roasted Onions And Root Vegetables - cooking recipe

Ingredients

1 lb baby carrots, cleaned & trimmed
1 lb parsnip, trimmed & halved
2 lbs small floury potatoes, cubed
4 small red onions, peeled & quartered
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon rock salt or 1 teaspoon coarse sea salt
freshy ground black pepper
1 tablespoon fresh thyme leave
fresh parsley
1 lemon, juice of

Preparation

If pre-preparing the vegetables, clean, peel,trim them all EXCEPT the potatoes. Place in a ziplock bag & squeeze in the juice of one lemon. Add the balsamic vinegar & olive oil and seal tightly - store in the refrigerator for up to 2 days. On the day, add your potatoes to the bag & coat thoroughly.
For cooking on the same day, follow the above instructions but ADD the potatoes along with the other vegetables, cut them into small even-size pieces. Make sure the vegetables are thoroughly coated in oil & vinegar and leave to one side whilst the oven heats up.
Preheat oven to 200 C, 400 F or gas 6.
Put all the vegetables into a large roasting tray & tip in the oil & vinegar from the bag. Sprinkle generously with the thyme leaves, salt & freshly ground black pepper.
Make a tent of aluminium foil over the vegetables & seal tightly.
Roast for 30 minutes & then uncover and roast for a further 30 minutes. Give the vegetables a good stir half way through & just before serving.
Tip the vegetables onto a platter and serve immediately, garnishing with fresh parsley & a sprig of fresh thyme.