Roast Vegetables with Rosemary, Thyme and Sage

Preheat oven to 180°C. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel garlic. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Toss the veg in olive oil, herbs and salt and pepper. Arrange potatoes, beetroot, sweet potato, carrot and garlic on a baking tray and roast for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Divide veg between plates. You can serve the roast veg with your favourite roast, enjoy!

Preheat oven to 180°C. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel garlic. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Toss the veg in olive oil, herbs and salt and pepper. Arrange potatoes, beetroot, sweet potato, carrot and garlic on a baking tray and roast for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Divide veg between plates. You can serve the roast veg with your favourite roast, enjoy!

Preheat oven to 180°C. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel garlic. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Toss the veg in olive oil, herbs and salt and pepper. Arrange potatoes, beetroot, sweet potato, carrot and garlic on a baking tray and roast for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Divide veg between plates. You can serve the roast veg with your favourite roast, enjoy!

Preheat oven to 180°C. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel garlic. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Toss the veg in olive oil, herbs and salt and pepper. Arrange potatoes, beetroot, sweet potato, carrot and garlic on a baking tray and roast for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Divide veg between plates. You can serve the roast veg with your favourite roast, enjoy!

Preheat oven to 180°C. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel garlic. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Toss the veg in olive oil, herbs and salt and pepper. Arrange potatoes, beetroot, sweet potato, carrot and garlic on a baking tray and roast for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Divide veg between plates. You can serve the roast veg with your favourite roast, enjoy!

Preheat oven to 180°C. Cut potatoes in half. Cut beetroot into wedges. Cut sweet potato into chunks. Cut carrots in half and then half again, creating batons. Peel garlic. Peel red onion and chop into big chunks. Pick rosemary, thyme and sage leaves, discarding stems and roughly chop.

Toss the veg in olive oil, herbs and salt and pepper. Arrange potatoes, beetroot, sweet potato, carrot and garlic on a baking tray and roast for 30 minutes. Add the onion to the baking tray and roast for another 30 minutes, or until veg is golden and cooked through.

Divide veg between plates. You can serve the roast veg with your favourite roast, enjoy!