Roasted Autumn Vegetables

Ingredients

• 1 small red onion, cut into wedges
• 6 baby potatoes, halved lengthways
• 2 parsnips, peeled, cored and cut into 3cm pieces
• 6 baby carrots, halved
• 6 young evening primrose roots, scrubbed and cut into 3cm lengths
• 6 common thistle roots, scrubbed and cut into 3cm lengths
• 3 salsify roots, peeled quartered and cut into 3cm lengths
• 3 small beetroot, peeled and quartered
• 6 garlic cloves, peeled