Heather’s Scoured Roast Vegetables

method:

• If you like, cut the parsnips and sweet potatoes in half lengthways. Keep the potatoes whole.
• Parboil in simmering water for around 15-20 mins until soft on the outside. Drain.
• Preheat oven to 180C/350F/Gas 4. Pour the oil into a roasting dish large enough to hold the potatoes in one layer and place in the oven to heat.
• Take two forks and scour the outside of the potatoes so they go fluffy all over. Place in the roasting dish and, with a spoon, drizzle the warm oil over them. Sprinkle with sea salt.
• Roast for 30 mins, turning regularly. Now add the remaining veg, which can also be scoured. If you halved them, add them after 45 mins instead.
• Roast for 30-45 mins until the potatoes are crispy. Stand on paper towel for 2-3 mins. Serve.