roast vegetable megamix

Ingredients

olive oil

Carrots

500 g carrots, peeled

Juice from 1 clementine, squeezed, halves reserved

Few sprigs of rosemary, leaves picked

Fennel

2 bulbs of fennel, peeled, quartered

few sprigs of thyme, leaves picked

1/2 lemon

Parsnips

400 g parnsips, peeled

Glug of white wine vinegar

2–3 sprigs of sage, leaves torn

1 small tsp honey, kept back

Beets

350 g beetroot

couple glugs of balsamic vinegar

few sprigs of oregano or marjoram

Turnips

350 g baby turnips

couple glugs of red wine vinegar

5 fresh bay leaves

Method

Preheat your oven to 190C/gas 5. If any carrots, parsnips or turnips are big, chop them in half. Parboil all your veg together, except the beets, as they'll turn everything red! The beets take a little longer to cook, around 20–25 minutes, so get them on first.

Parboil the rest of your veg for 10 minutes in a large pan of salted boiling water. Drain, then let them steam dry, then separate them out so you can hit them with those different flavours.

Mix up the veg with the matching flavours, except the honey. Lay them out on a large tray, keeping each veg type together. (You can get up to this stage the day before, then cover them with foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.)

Roast them for 50–60 minutes, until they are golden, crispy and beautiful. Five minutes before the veg are ready, drizzle the honey over the parsnips. Take them all out the oven, give the tray a jiggle, then pile the veg on a platter.