Quite simply roast vegetables in the oven. Given some extra attention with thyme, seasoning and olive oil.
Author: www.amaltesemouthful.com (Marlene Zammit)
Cuisine: Maltese
Ingredients
An equal mix of roughly chopped potatoes, and carrots and parsnips cut into large battons. Enough to fill a large roasting dish.
Olive oil
Small bunch of thyme leaves
Salt and pepper to season.
Instructions
Add the chopped vegetables into a roasting dish.
Add enough olive oil to cover the vegetables.
Spread the thyme leaves evenly over the vegetables.
Season with salt and pepper.
Mix together with your hands so the oil, herbs and seasoning spread evenly among the vegetables.
Roast for 1½ hours. I made this with the roast beef so the temperature was 150oC and I placed the dish into the oven 1/12 hours before the final cooking time of the beef.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/roast-vegetables-to-go-with-the-roast-beef/