Wood-fired roasted vegetable mega mix

INGREDIENTS

• olive oil
• sea salt
• freshly ground black pepper
• 500 g carrots, peeled
• juice of squeezed halves reserved 1 clementine
• 2 sprigs of fresh rosemary, leaves picked
• 2 bulbs fennel, peeled and quartered
• a few sprigs of fresh thyme, leaves picked
• ½ lemon, juice
• 400 g parsnips, peeled
• 1 lug white wine vinegar
• 2 sprigs of fresh sage, leaves picked and torn
• 1 small teaspoon honey
• 350 g beets, larger ones cut into chunks
• 2 good lugs balsamic vinegar
• a few sprigs of fresh oregano or marjoram
• 350 g baby turnips
• 2 good lugs red wine vinegar
• 5 fresh bay leaves