Roasted Vegetables 

• 700g each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks
• 700g potatoes, scrubbed and cut into wedges
• 2 red onions, peeled and cut into eight, through the root
• Olive oil
• Salt and freshly-ground black pepper

Preheat the oven to Gas Mark 6, 200ºC (400ºF).

Put the vegetables in a large bowl and drizzle generously with olive oil and season with salt and pepper.  Transfer them to a roasting tin and spread out into a single layer.

Cook for 20-30 minutes until tender.