Seasonal Veggies Roasted (Print Version)

# Ingredients:

01 - 1 large red onion, thick slices.
02 - Carrot sticks, cut thick.
03 - Pumpkin chunks, about 2 inches (3cm).
04 - Beetroot cubes, roughly 1.5 inches (2cm).
05 - Potatoes, sliced into chunks or wedges (optional).
06 - Zucchini cut into hefty sticks.
07 - Eggplant, cubed or sliced.
08 - Big pieces of bell peppers.
09 - Cauliflower, broken into large pieces.
10 - Fennel wedges.
11 - Parsnip sticks.
12 - 3-4 garlic cloves, lightly smashed.
13 - Sprigs of thyme.
14 - Sage leaves, torn into pieces by hand.
15 - Olive oil for coating the veggies.
16 - Season with some salt and pepper.

# Instructions:

01 - Keep the onion apart since it cooks faster. Divide starchy vegetables from those with more moisture to balance roasting time.
02 - In a bowl, mix the thick onion slices with olive oil, salt, and pepper. Put it aside for later.
03 - Combine the rest of the veggies in a big bowl with sage leaves, thyme sprigs, and the smashed garlic.
04 - Drizzle olive oil over the vegetables, mixing until they're evenly coated. Sprinkle salt and pepper on top.
05 - Heat the oven to 425°F (220°C).
06 - Lay the veggies (not the onion yet) on a baking tray in one layer. Roast them for approximately 30 minutes.
07 - After the first 30 minutes, scatter the sliced onion on the tray and put it back in the oven to finish roasting.
08 - Roasting may take between 45 to 60 minutes, depending on the types of vegetables.
09 - Keep checking every so often so the veggies caramelize without burning.
10 - When the veggies are perfectly roasted, pull them out and enjoy immediately. Add extra herbs if you'd like.

# Notes:

01 - Slice veggies equally to make sure they roast at the same speed.
02 - Adjust roasting based on the vegetable type; denser ones take longer than water-filled ones.
03 - Mix in a variety of veggies for diversity in flavor, look, and texture.
04 - Enhance flavors with herbs like sage and thyme.
05 - Add a Middle Eastern flair by sprinkling za'atar seasoning over your roasted vegetables.

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