Ingredients

For all of the vegetables
• olive oil
• sea salt and freshly ground black pepper

500g carrots, peeled
• juice from 1 clementine, squeezed halves reserved
• a couple of sprigs of fresh rosemary, leaves picked

2 bulbs of fennel, peeled and quartered
• a few sprigs of fresh thyme, leaves picked
• juice of ½ a lemon

400g parsnips, peeled
• a lug of white wine vinegar
• a couple of sprigs of fresh sage, leaves picked and torn
• a small teaspoon of honey

350g beets, larger ones cut into chunks
• a good couple of lugs of balsamic vinegar
• a few sprigs of fresh oregano or marjoram (if you can get it)

350g baby turnips
• a couple of good lugs of red wine vinegar
• 5 fresh bay leaves

Description

It Makes Sense To Get Your Head Around Doing A Mega Mix Of Beautiful Roast Vegetables As Well As Potatoes Because This Recipe Uses The Same Principles. It’s Really A Guide To Get You Thinking Along The Right Lines And Looking For The Flavour Combos That W

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