Roasted vegetables four ways

• Serves: 2+

• Start to table: 30-50 mins

Works for just about any vegetable. Here’s some inspiration and a starting point.

Yams, carrots, broccoli, Brussels sprouts

Make sure each vegetable is cut to be roughly the same volume so no single vegetable is significantly larger or smaller than the other.

Set the oven to 400°F.

Make a flavoured oil by combining the ingredients below, then tossing the vegetable in the oil. Add to the oven and turn every 15 minutes until done.

Yams: fresh rosemary, olive oil, salt and pepper, cook for 40 mins

Carrots: olive oil, fresh parsley and fresh basil torn into strips, splash of honey, salt, pepper, cook for 40 mins.

Broccoli: olive oil, grated parmesan, mashed garlic, lemon juice, cook for 20 mins.

Brussels sprouts: olive oil, honey, balsamic vinegar, cook for 15 mins.