Roasted Vegetables

Step 1: Cut the potatoes in half. If they are large, cut them into 3 or 4 pieces.

Step 2: Cut the carrots on the diagonal into 3 cm / 1.2-inch triangles.

Step 3: Cut the parsnip into 4 cm / 1.5-inch lengths, then cut into batons or chunks that are roughly equal in size.

Step 4: Cut the red onion in half, then cut each half into 4 wedges. Cut each wedge into 3 or 4 pieces to make squares about 2 cm / 0.8 inch.

Step 5: Place the side of a knife on an unpeeled garlic clove. Hit the knife firmly with the palm of your hand so the garlic opens slightly but mostly stays intact.

Step 6: Preheat the oven to 200°C / 390°F (180°C fan).

Step 7: Toss the onion in a bowl with 1 tablespoon of oil and a pinch of the salt and pepper. Set it aside to add later.

Step 8: Put the other vegetables, thyme and garlic in a separate bowl. Tear the sage leaves and stems by hand and add them to the bowl. Toss with the remaining oil, salt and pepper, then spread the vegetables on a large baking tray.

Step 9: Roast for 30 minutes. Add the onion and toss the vegetables. Roast for a further 1 hour, tossing halfway through, until cooked through with golden edges.

Step 10: Sprinkle with parsley and serve immediately. If serving the vegetables as a meal rather than a side, serve with Lemon Yogurt Sauce for drizzling, dolloping or dipping.