ROASTED VEGETABLES WITH PROSCIUTTO CRISPS AND FRESH FIGS
START TO FINISH: 45 MINUTES
> 1kg vegetables, such as carrots, radishes, sweet potatoes, shallots, and garlic, cut into 4cm chunks (8 cups)
> 2 tbsp extra-virgin olive oil
> 60g prosciutto, torn into small pieces
> 6 sprigs thyme, plus leaves for garnish
> Salt and black pepper
> 6 fresh figs, halved
1. Put a half-sheet pan on the floor of the oven. Preheat oven to 220 deg C.
2. In a large bowl, toss the vegetables with the oil, prosciutto, thyme, and a pinch each of salt and pepper until coated. Carefully transfer the hot pan to a wire rack, then spread the vegetables in a single layer.
3. Roast on the floor of the oven, stirring once, until browned and tender, about 35 minutes. Put in a dish and top with figs and thyme leaves.