Fall/Winter veg. are great roasted. My combination of vegetables avoids being too sweet but you can swap in more or less any veg. you want to.
Pre-heat oven to 400 degrees.
6 oz. carrots – peeled and cut into bite-size pieces
6 oz. beetroot – peeled and cut into bite-size pieces
6 oz. parsnip – peeled and cut into bite-size pieces
6 oz. butternut squash – peeled and cut into bite-size peices
6 oz. small new potatoes – leave skin on and halve
2 tbsp. olive oil – seasoned with sea salt and freshly ground black pepper
1 tbsp. honey
1 tbsp. Dijon mustard
Place all the veg. in a large, plastic zip loc bag with the oil and salt and pepper and shake bag until veg. are evenly coated.
Place in a large roasting tin and spread the veg. out.
Cook for 40 minutes at 400 degrees then turn the oven up to 450 degrees and cook for a further 20 minutes. Turn veg. with a spatula every 15 minutes to ensure even roasting.
Mix honey and mustard in a large mixing bowl, add the roasted vegetable and toss well.