Seasonal Veggie Roast (Print Version)

# Ingredients:

01 - 1 red onion, sliced thick.
02 - Carrots, cut into wide sticks.
03 - Pumpkin, diced into 2-inch (3cm) chunks.
04 - Beetroot, chopped into 1.5-inch (2cm) pieces.
05 - Potatoes, either wedged or diced if you're including them.
06 - Zucchini, sliced into fat sticks.
07 - Eggplant, either cubed or sliced.
08 - Bell peppers, cut into bigger sections.
09 - Cauliflower broken into large pieces.
10 - Fennel, sliced into wedges.
11 - Parsnips cut into long strips.
12 - 3-4 garlic cloves, left whole but smashed.
13 - Sprigs of fresh thyme.
14 - Sage leaves torn by hand.
15 - Enough olive oil to lightly cover everything.
16 - Seasonings like salt and pepper according to your taste.

# Instructions:

01 - Keep the red onion on its own since it cooks faster, and split root veggies and higher-water veggies into different groups for even cooking.
02 - Mix the thick onion slices with olive oil, pepper, and salt in a bowl and leave them aside for now.
03 - In a big bowl, add all the other veggies, thyme sprigs, garlic cloves, and pieces of torn sage.
04 - Drizzle enough olive oil over these veggies to coat them, then season with salt and pepper to your liking.
05 - Heat your oven to 425°F (220°C) before starting to roast.
06 - Spread the veggies (but not the onion) in a single layer on a tray, then roast them for about 30 minutes.
07 - After 30 minutes, place the onion slices onto the tray with the other veggies and return everything to the oven.
08 - Depending on veggie types, the overall roasting takes roughly 45–60 minutes.
09 - Keep an eye on the caramelization of the veggies as they cook to avoid burning.
10 - When they’re cooked just right, pull the tray from the oven and serve while hot. Add some extra fresh herbs on top if you'd like.

# Notes:

01 - Chop veggies to be about the same size so they all roast evenly.
02 - Cooking times will vary depending on the vegetables—root types take longer, moist ones are quicker.
03 - Mix a variety of vegetables to add fun colors, textures, and flavors.
04 - Herbs like sage and thyme boost the taste.
05 - For a Middle Eastern-like vibe, sprinkle some za'atar over the roasted veggies.

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