Roast vegetable megamix

INGREDIENTS

• olive oil
• 500 g carrots, peeled
• Juice from 1 clementine, squeezed, halves reserved
• Few sprigs of rosemary, leaves picked
• 2 bulbs of fennel, peeled, quartered
• few sprigs of thyme, leaves picked
• 1/2 lemon
• 400 g parnsips, peeled
• Glug of white wine vinegar
• 2–3 sprigs of sage, leaves torn
• 1 small tsp honey, kept back
• 350 g beetroot
• couple glugs of balsamic vinegar
• few sprigs of oregano or marjoram
• 350 g baby turnips
• couple glugs of red wine vinegar
• 5 fresh bay leaves