Roasted Root Vegetables

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These roasted root vegetables are a simple yet delicious way to prepare the sweet potato I harvested from the garden this week. I adore the taste and buttery texture of the roasted sweet potato mixed with caramelized onions and sprigs of thyme! Cooking it all in a skillet helps everything to brown up nicely creating an amazing array of colour.


Roasted Root Vegetables

Serves: 4
Prep time: 15 mins  (+ 30 - 45 mins cooking time)

All measurements and temperatures are in Australian Standard measurements.

You'll Need:

  • 4 medium potatoes, washed, quartered
  • 2 small sweet potatoes, washed, quartered
  • 1 medium brown onion, peeled, cut into thick slices
  • 3 cloves garlic, coarsely chopped
  • 3 tablespoons olive oil
  • 1 teaspoon fresh thyme, leaves only
  • Sea salt and freshly ground black pepper to taste

Cooking Instructions:

  1. Preheat oven to 200C. Place potatoes in a microwave-proof container with three tablespoons of water. Cover and cook on high for five minutes. Use caution when releasing the steam. Drain and place potatoes into a large skillet or baking dish. Add the sweet potato, onion and garlic to the skillet and drizzle with oil. Sprinkle with thyme and season to taste. Stir to coat all the root vegetables in oil.
  2. Bake for 30 to 45 minutes (depending on how you like them) turning once, or until golden and crisp on the outside and buttery in the middle.


Notes:

  • We used red potatoes in this dish but you can use any kind suitable for roasting
  • Be careful not to overcrowd the vegetables in the dish or they will steam, rather than roast and you won't get that crispy golden outside
  • I like to precook my potatoes as they take slightly longer than the sweet potato to cook in the oven. This way you get evenly cooked vegetables ready all at the same time without having to add them one at a time to the hot baking dish while it's cooking!
  • You can use many other root vegetables in this recipe, this is just a simple combination that used some of the fresh produce we grew in our garden! Try adding parsnips or carrots for even more variety.

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