Roast Roots

in truth, Roasted Red Roots..... even if I didn't love this simple but impressive dish I'd cook it just so I could say its name.....

Peel and chop into similar sizes an assortment of the following:

Kumara

Red onions

Capsicum

Yams

Beetroot

Radishes

Pumpkin

Parsnip

Potatoes

then sprinkle oil and balsamic and lots of fresh herbs over, plus salt and pepper.

Roast for as long as it takes - I had 3 large pans of them plus 2 of scalloped potatoes so I gave them 2 hours.