Roast root veggies

Prep I

Peel and cut into batons. This can be done the night before, in which case store them in water.

Prep II

1. Par-boil in salted water for 10 mins
2. Strain the water (but save it for the gravy)
3. Into a mixing bowl and coat with oil (canola/sunflower)

Roast

Roast, stopping half-way through to flip the veggies and turn the tray around (the oven is hotter at the back).

• Carrots: roast for 30 mins total
• Parsnips: roast for 20 mins total

You're aiming for "leathery", rather than "crispy". That's not a very appetising way of describing it, but they lose their sweet flavour if you char them. Save the charring for broccoli and sprouts.