ROASTED VEGETABLES

While in England our friend, Ben, roasted a lovely combination of vegetables.
Ingredients
4 small potatoes, cut in quarters
4 small beetroot
4 small onions
2 parsnips
1 medium swede
1 medium turnip
125 gms 4 ozs pumpkin
1 head of garlic
vegetable oil spray
salt and pepper
small bunch of parsley
Method
You can vary the vegetables according to season and taste i.e. sweet potato, Jerusalem artichokes.
Cook the beetroot in boiling water for 3 minutes to loosen the skin. Allow to cool and remove the skin.
Peel the carrots, parsnips, swedes and turnips then cut them into 3 cms 1 inch cubes. Leave the peel on the garlic.
Spray the carrots and parsnips with vegetable oil and roll in brown sugar.
Place all the vegetables on a non-stick tray and spray with vegetable oil.
Roast in the oven at 400 F, 200 C, Gas Mark 6 for 30 minutes turning once. After 25 minutes remove the garlic and allow to cool. Peel the garlic, there should be 8-10 cloves.
Remove the vegetables from the tray onto kitchen paper to soak up any excess oil. Return the cloves of garlic to the group of vegetables and season with salt and pepper to taste.
Place on a serving dish and decorated with chopped parsley.