Roasted Vegetables

Ingredients:

• 4 potatoes, peeled and quartered
• 1 or 2 large parsnips, peeled and cut into chunks
• 2 carrots, peeled and cut into large chunks
• 1 red pepper, sliced
• 10 or 12 Brussel sprouts, halved
• 4 -5 garlic cloves
• 1/2 red onion, thickly sliced into rings
• 4 tablespoons olive oil
• Pinch sea salt

Preparation:

1. Preheat the oven to 220 degrees C.
2. In a heavy-based casserole dish, toss the prepared vegetables in olive oil. 
3. Season with sea salt.
4. Roast for 45 minutes, tossing after 30 minutes, until golden brown and starting to caramelize.