Roasted Vegetables

Ingredients

25oz each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks
25oz potatoes, scrubbed and cut into wedges
2 red onions, peeled and cut into eight, through the root
Lakeshore rapeseed Oil
Salt and freshly-ground black pepper

To Cook

Preheat the oven to Gas Mark 6, 200ºC (400ºF).
Put the vegetables in a large bowl and drizzle generously with 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.