Roasted Winter Vegetables
['2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix', '2 medium red or yellow onions, quartered', 'Extra-virgin olive oil', 'Kosher salt', 'Freshly ground black pepper', 'Handful of fresh parsley', 'coarsely chopped', 'for garnish']
Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.
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