There's nothing I love more than roasted vegetables and the other night for tea, I wanted something to go with some rather tasteless half fat sausages (don't do it kids!) I used parsnips, potatoes, onions and aubergines but if you've got it, beetroot is really nice!
Before you start peeling and chopping the vegetables, prepare a roasting dish with a generous amount of oil and put it in the oven to heat at 180-200°C.
Chop all the vegetables - the smaller you chop them, the crispier they'll be!
Prepare some rosemary to season the veg. I used some dried and some fresh to give it a nice strong taste.
Throw the rosemary into the roasting dish, followed by the vegetables. It should make a sizzling noise. If it doesn't then the oil isn't hot enough. Drizzle some more oil over the top and put it back in the oven.
We added the sausages to ours but you obviously put anything with roasted vegetables. As part of a roast beef dinner, it is my absolute favourite.