By Devi Poojari
December 11, 2025
Lightly crisp on the outside and tender inside—roasted vegetables are a delicious and versatile accompaniment to the indulgent feast during the holiday season. Use an assortment of seasonal produce as well as timeless favourites to bring colour, flavour and texture to the preparation.
300 grams small potatoes 2 carrots, diced 1 sweet potato, diced 2 large onions, peeled 5-6 garlic cloves, smashed lightly 4-5 sprigs thyme 3-4 tablespoons olive oil 1 teaspoon dried oregano Salt and pepper, to taste
Preheat the oven to 200°C while scrubbing and patting the potatoes dry.
Cut the onion into sixths while peeling the skin from the garlic.
Toss the potatoes, sweet potato and carrot in some olive oil, salt, pepper and oregano.
Transfer to a baking tray and fill in the gaps with the onions and garlic cloves.
Drizzle a few more drops of olive oil and distribute the thyme sprigs across the vegetables on the pan.
Ensure that the tray isn’t overcrowded before placing it in the oven, to prevent them from braising.
Roast for 25-30 minutes until the vegetables are caramelised; remove from the oven and transfer to a serving platter.
Sprinkle some sea salt flakes and serve warm with roast chicken, bread and mashed potatoes.