These can be prepared ready for roasting up to one day before you need them.
For 4-6
6 medium potatoes (King Edward or Maris Piper would be good) peeled and cut into chunks
2 medium onions (red or white) each peeled and cut into half from the top to the root and then each half cut into four, so you have 8 half-moon slices (If you trim the root as close to the base of the onion as you can, without cutting into the skin, the half moons will hold together during cooking.)
2 medium parsnips, peeled and each cut into 4 pieces lengthways
2-3 tsp sea salt flakes for the cooking water
2 carrots, peeled and cut into chunks
Some olive oil or rapeseed oil
2-3 tsp of sea salt flakes extra
Small bunch of thyme, or oregano or a few sprigs of rosemary
1 tbsp of runny honey, maple syrup or brown sugar
Put the potatoes and parsnips in a saucepan and cover with lightly salted water. Set the pan over high heat and bring to the boil. Reduce the heat slightly and let the vegetables bubble away gently for 10 minutes. Drain them (if you are making gravy, keep the water to add to it if you like.) Leave the potatoes and parsnips to cool.
Grease a roasting pan with some oil and add the cooled potatoes and parsnips, and the onions. Cover the pan and keep it in a cool place or the fridge until roasting time.
Put the carrots in a saucepan and cover with lightly salted water. Set the pan over high heat and bring to the boil then reduce the heat slightly and let them bubble away for 10 minutes.
Drain the carrots and let them cool before storing them, covered, in a cool place or in the fridge until you need them.
When you are ready to cook the vegetables, preheat the oven to 200c.
Sprinkle the potatoes, parsnips and onions with the extra salt flakes. Scatter the thyme or oregano or rosemary over the vegetables and then spoon the olive or rapeseed oil evenly over the whole lot – you will probably need about 4 tablespoons of the oil.
Put the roasting pan in the preheated oven and let the vegetables roast for 30 minutes or until the potatoes and parsnips are beginning to brown.
Remove the dish from the oven and put the carrots evenly amongst the other vegetables. Sprinkle the whole lot with the honey, maple syrup or sugar.
Return the pan to the oven and roast for a further 20 minutes or so until the vegetables are golden brown.
Eat them as soon as possible after cooking, but they will be fine if left in a warm oven for 10 minutes or so if necessary.
