Margo’s Roasted Vegetables
Preheat the oven to 180°C

Carrots
Parsnip
Sweet Potato
Butternut Squash
Red Onion quartered
Clove of garlic, chopped
2-3 tablespoons olive oil
Freshly ground black pepper
2 teaspoons of mixed herbs.

Cut all except onion into large chunks. Steam or boil and cook a few minutes.Drain and place in a large bowl with the onion quarters and a chopped clove of garlic.Add two or three tablespoons of olive oil, and some black pepper and two teaspoons of mixed herbs.

At this stage you can empty into a plastic bag and tie securely and keep in the fridge a day or two.  When ready to cook, spread in a single layer on an oven tray and cook for 35-40 minutes till wrinkly and tender.

Leftovers can be reheated next day.