Roast Vegetable Mega Mix

Ingredients

• Olive oil
• Sea salt and freshly ground black pepper
• 18 ounces/ 500 g carrots, peeled
• Juice of 1 clementine, squeezed halves reserved
• Couple sprigs fresh rosemary, leaves picked
• 2 bulbs fennel, peeled and quartered
• A few sprigs of fresh thyme, leaves picked
• Juice of 1/2 lemon
• 14 ounces/ 400 g parsnips, peeled
• A lug of white wine vinegar
• Couple sprigs fresh sage, leaves picked and torn
• A small teaspoon honey
• 12 1/2 ounces/ 350 g beets, larger ones cut into chunks
• A couple of good lugs of balsamic vinegar
• A few sprigs fresh oregano or marjoram (if you can get it)
• 12 1/2 ounces/ 350 g baby turnips
• A couple of good lugs red wine vinegar
• 5 fresh bay leaves

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