Roasted vegetables

Ingredients

• Rosted vegetables
• 1/4 cup olive oil
• 6 potatoes, peeled, cut into quarters
• 1/4 jap pumpkin, seeded, cut into 6 wedges
• 3 red onions, peeled, cut into wedges
• 6 parsnips, peeled, halved lengthways
• 6 baby beetroot, trimmed, washed