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.