Ingredients:

  • 2 medium carrots, peeled and diced (about 200g)
  • 1 large sweet potato, peeled and diced (about 250g)
  • 1 red bell pepper, chopped (about 150g)
  • 1 courgette (zucchini), sliced (about 150g)
  • 1 red onion, cut into wedges (about 100g)
  • 4 cloves garlic, peeled and left whole
  • 4 tablespoons olive oil (60ml)
  • 2 teaspoons dried thyme (about 5g)
  • 2 teaspoons dried rosemary (about 5g)
  • Salt and pepper to taste
  • 150g green beans, trimmed (optional)

Instructions:

  1. Preheat the Oven: Heat oven to 200°C (400°F).
  2. Prepare the Vegetables: Chop and dice all the vegetables as instructed. Add the garlic cloves to the mix.
  3. Combine Ingredients: In a large mixing bowl, combine the chopped vegetables, garlic, olive oil, thyme, and rosemary. Season generously with salt and pepper.
  4. Arrange on Baking Sheet: Spread the vegetable mixture evenly on a baking sheet lined with parchment paper, if using.
  5. Roast: Bake in the preheated oven for 30 minutes, stirring halfway through, until vegetables are tender and golden brown.
  6. Serve: Remove from the oven and let cool for a few minutes before serving.