Roast winter vegetable

A bowl of winter root vegetable with some pepper is a colourful and cheerful dish on the table, needless to say it is very easy to prepare. I like to mix in at the end of cooking a handful of lamb's lettuce or any salad greens to add the greed shade.

1. Peel and cut parsnip (or pumpkin, sweet potato etc) into big cubes.

2. In a big bowl with cut root vegetable and cut pepper, add 2 big tablespoons of olive oil, shake to cover well. Sometimes I like to add seasoning like curry powder, chili for extra flavor, all except salt, which will draw moisture out and could not brown the vegetable.

3. Bake at 200˚C for 30 to 40 minutes until corners turn golden.

4. While hot from the oven, sprinkle salt and lamb's lettuce and serve.