Easy One Tray Roasted Onions And Root Vegetables

• 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

1. 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.
2. 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.
3. Preheat oven to 200 C, 400 F or gas 6.
4. 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.
5. Make a tent of aluminium foil over the vegetables & seal tightly.
6. 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.
7. Tip the vegetables onto a platter and serve immediately, garnishing with fresh parsley & a sprig of fresh thyme.

baby carrots, potatoes, red onions, olive oil, balsamic vinegar, rock salt, ground black pepper, thyme, parsley, lemon

Taken from www.food.com/recipe/easy-one-tray-roasted-onions-and-root-vegetables-192002 (may not work)