Roasted Autumn Vegetables

When the nights start getting colder this is one of my favourite recipes for dinner - it's really easy and you can use whichever vegetables you like or have on hand.  Bear in mind that it can take a long time to cook so leave plenty of time to prepare the vegetables and then roast them.

I used:
salad potatoes, unpeeled (the largest cut in half)
sweet potatoes
parsnips
carrots
beets
leeks
(cut all these into large bite sized pieces)
several whole cloves of garlic
fresh sage, rosemary & thyme
salt

Drizzle olive oil and stir till veges are well coated and then add balsamic vinegar and stir.

Line a roasting pan with foil (to make cleaning up easier) and drizzle a little more olive oil in to coat the bottom, then just dump in the vegetables.  Ideally you should have a pan big enough that you will have a single layer but my pan is on the small size so I had 2-3 layers, which increases the cooking time.  Cover with foil for at least the first half of cooking (esp if more than a single layer of veges) and cook till tender.  Then take the foil off to let the vegetables brown a little.  I cooked mine for 1 1/2 hours on 450F and a further 20 mins on 400.

You could probably cut the time down by cooking it on a higher temperature to soften the veges but make sure you turn it down a bit when you take the foil off.  Personally I like them slow cooked so I make sure I have plenty of time - Sunday nights are perfect.