4     1h   190°C     15 min  

50g sweet potato

1 large carrot

1 large parsnip

to taste rapeseed oil

to taste salt

to taste ground black pepper

Cut the vegetables into long thin rectangles. Scatter the pieces onto a baking tray, drizzle with oil and season.

Roast in the preheated oven, 190°C, until vegetables are soft for about 45 minutes.

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