Chef Dale's secret on roasting vegetables, an easy and simple way to the perfect roast vegetables in only 25 minutes.

2 carrots peeled cut in half lengthwise then cut into 1/3

2 parsnips, same as the carrots

1 celeriac peeled cut into 2cm squares

6 cloves of garlic

2 small eggplant cut into 2 cm rings

1 red capsicum cut into 3cm cubes

1 zucchini 2cm rings
(or use the Herdsman Gourmet Roasting Pack)

2 tbsp extra virgin olive oil

Sprigs of fresh rosemary

Sea salt & pepper

1. Pre heated oven @ 220

2. Toss all the prepped vegetables in olive oil like tossing a salad

3. Line baking tray with baking paper

4. Scatter vegetables evenly so they don't touch, like frozen chips

5. Roast them separately not with the meat roast

6. Season them after they're roasted