Roast Vegetables

I don't boast very often but on this occasion I will blow my own trumpet. My roast vegetables are brilliant!

I roughly chop and blanch potatoes, carrots and parsnips. I roughly chop onions, usually a white and a red onion ... and then add any other roughly chopped veg I have in and drizzle everything with:

vegetable oil and olive oil
balsamic vinegar

The cook them.

Fantastic!

DW