Cooking time: 20-30 minutes
- 700g each of carrots, parsnips and white turnip, peeled and chopped into 5cm chunks
- 700g potatoes, scrubbed and cut into wedges
- 2 red onions, peeled and cut into eight, through the root
- Olive oil
- Salt and freshly-ground black pepper
Preheat the oven to Gas Mark 6, 200ºC (400ºF).
Put the vegetables in a large bowl and drizzle generously with olive 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.