Roast Vegetables

Method

1. Take a selection of vegetables, for example potatoes, sweet potatoes, parsnips, carrots, onions, fennel and tomatoes. Chop into bite-sized pieces and place in a large roasting tray.
2. Coat with vegetable oil and sprinkle with salt, parsley, sage, rosemary and thyme. Splash with a few tablespoons of lemon juice or vinegar. Roast in a hot oven for 40 mins.