{Root Vegetable Tangle by Nigel Slater}

For 2

Potatoes, parsnip, carrots, onion, rosemary, pumpkin seeds.
A lightmain course. A side dish for any grilled meat.

In the market

8 ounces (250g) potatoes
1 large parsnip
2 large carrots
1 onion
Rosemary leaves
5 tablespoons of olive oil
2 tablespoons of pumpkin seeds

In the kitchen

1) Preheat the oven to 400ºF (200ºC).

2) Shave 8 ounces (250g) potatoes, a large parsnip, and 2 large carrots with a vegetable peeler.

3) Peel and finely slice an onion into rings. Toss the potatoes, parsnip, carrots, and onion in a large mixing bowl with a heaping tablespoon of rosemary leaves, 5 tablespoons of olive oil, and 2 tablespoons of pumpkin seeds, then transfer to a baking sheet.

4) Spread out into a shallow layer.

5) Bake for 20 minutes, till tender and lightly crisp on the edges.