Seasonal Veggies Roast (Print Version)

# Ingredients:

01 - Thick slices of red onion—just one.
02 - Carrots sliced into hearty sticks.
03 - Pumpkin diced into 2-inch (3 cm) chunks.
04 - Beets cubed into 1.5-inch (2 cm) pieces.
05 - Potatoes sliced into wedges or cubes, if you're adding them.
06 - Cut zucchini into chunky sticks.
07 - Chunky cubes or slices of eggplant work best.
08 - Bell peppers chopped into big chunks.
09 - Cauliflower broken into larger florets.
10 - Slice fennel into wedges.
11 - Parsnips cut into stick shapes.
12 - A few smashed garlic cloves, about 3-4.
13 - Sprigs of fresh thyme.
14 - Sage leaves ripped into smaller bits.
15 - Pour enough olive oil to coat all the veggies generously.
16 - Season well with some salt and cracked black pepper.

# Instructions:

01 - Keep the onion aside since it roasts faster. Group your starchy vegetables separately from the watery ones for better cooking results.
02 - Toss the onion slices with a dash of olive oil, salt, and pepper. Put them aside for later.
03 - Combine the rest of the veggies in a big mixing bowl. Add in the smashed garlic, thyme, and sage leaves.
04 - Drizzle enough olive oil over the vegetables to coat them evenly. Sprinkle with salt and pepper, and mix everything together.
05 - Set the oven to 425°F (220°C) and let it get hot.
06 - Spread the veggies (leave the onion out for now) in a single layer on your baking sheet. Roast for about 30 minutes.
07 - After 30 minutes, scatter the prepared onion onto the tray and let everything roast together.
08 - Plan for anywhere between 45 and 60 minutes of roasting, depending on the veggies you've included.
09 - Check the veggies a few times to make sure they get evenly caramelized without burning.
10 - Take the veggies out when they're roasted to your liking. Serve them warm and sprinkle on extra herbs if you want.

# Notes:

01 - Try to keep your vegetable pieces about the same size so they cook evenly.
02 - Remember, starchy veggies like potatoes take longer to roast than water-filled ones like zucchini.
03 - A mix of veggies adds variety in color, texture, and taste.
04 - Fresh herbs like thyme and sage are great for bumping up flavor.
05 - For a fun twist, sprinkle a little za'atar over the roasted veggies before serving.

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