800g smallish potato, small ones left whole, larger ones quartered
3 large parsnips, cut into large chunks
6 large carrots, cut into large chunks
4 tbsp sunflower oil
Serves - 6
Heat oven to 200C/180C fan/gas 6. Cook the carrots, potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins.
Remove from oven, add the parsnips and carrots, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.
Recipe adapted from: Good Food