Oven Roasted Veggies

Choose any of the following

2oz. brussle sprouts, halved

2 oz. red peppers, sliced

1 parsnip, quartered lengthways

2 carrots, quartered lengthways

1 medium potato, sliced with skin left on

10 heads of asparagus

1 onion quartered

Pick any other veggies that might tickle your fancy

1 tsp. coarse sea salt

Olive oil for drizzling

1

Pre heat the oven to 180°C
2

Arrange the vegetables that you choose onto a baking sheet and sprinkle generously with olive oil. Bake for 30minutes, the veggies should be going brown but not burning
3

Remove from the oven and add the salt to taste
4

These veggies are also delicious cold. You can make some extra ones and pack them in a sealed container and whisk the off to work.