Roasted Roots with Herbs

First scrub the carrots and parsnips, dry them well and place them in a large bowl with all the other prepared vegetables.

Now add the crushed garlic, olive oil and mixed herbs, then using your hands, mix well to make sure they all have a good coating of the oil. You can leave them like this covered with clingfilm for up to 2 hours until you are ready to cook them - in which case the oil will have nicely absorbed the flavour of the garlic and herbs.

Then arrange them on the baking tray, sprinkle with salt and a good grinding of black pepper and cook in the pre-heated oven on a high shelf for 35-40 min­utes or until they are cooked through.