700 g Carisma potatoes, unpeeled
600 g carrots, peeled
2 large red onions, peeled
1 tbsp extra virgin olive oil
1½ tbsp oregano leaves
3 tsp thyme leaves
80 ml (⅓ cup) salt-reduced chicken stock or gluten-free stock
3 tbsp chopped flat-leaf parsley
3 tsp balsamic vinegar
Freshly ground black pepper, to season
- Preheat oven to 200°C (fan-forced). Line a large roasting pan with baking paper. Cut potatoes into halves or quarters. Halve carrots lengthways and cut each into 2-3 pieces. Quarter onions. Vegetables should be in similar-sized pieces for even cooking.
- Arrange vegetables, in a single layer, in prepared roasting pan. Drizzle over oil and toss to coat. Sprinkle oregano and thyme leaves over the vegetables.
- Pour over stock. Roast vegetables for 40-45 minutes or until tender and potato is golden brown and onion and carrot are lightly browned. Sprinkle over parsley and balsamic vinegar. Season with pepper and serve.