Roast Vegetables This recipe is for roast vegetables that aren't pre-cooked. If you wish so, you can of course pre-cook the vegetables and lower the cooking time accordingly. But I prefer to use raw vegetables for roasting.

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Ingredients for 4

Method

Pre-heat oven to 200 degrees Celsius / 400 Fahrenheit / Gas Mark 6.
Peel and cut your vegetables into small-ish bits. Mix with olive oil, salt and pepper. Put in a roasting dish and into the oven. Roast for 50 minutes.

Step-by-Step Instructions

	Here are our ingredients - no parsnips nor peppers this time, but just treat the parsnips like the carrots if you have any... If you have peppers, just slice them into chunky bits and add them.
	Peel the carrots.
	Take off the top and bottom off and cut the carrot in half.
	Cut the top bit into six slices ...
	... and the bottom bit into four.
	Now halve the potatoes along the thin longitudinal side.
	And then into 3 slices - obtaining 6 pieces. If you have large potatoes, cut them in half once more so you will get 12 pieces. The size of the chunks is quite important - we want them to be small!
	Cut off top and bottom of your onions ...
	... peel them and cut them in half.
	Add some olive oil (or goose fat if you have some!).
	And the salt and pepper.
	Now nicely mix up the whole lot with your hands - you want all of the veg covered in spices and olive oil - and pop it into the oven. As you can see on my photo, I use a stainless steel roasting dish - this one is a £ 5 IKEA jobby. Also please note that the vegetables don't cover another up - this is very important. Use a larger dish when preparing more - you don't want the veg layered!
	Turn the veg after 30 minutes or so with a wooden spatula - make sure they are re-covered in olive oil.
	After roughly 50 minutes, the veg are done - and just right!

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