Roasting vegetables

[Pampered]

Every now and then I do mixed root vegetables that I roast - potato, parsnip and carrot - sprinkled witha bit of all spice (sparingly, though). I almost always roast my pumpkins, and I have found that steaming fennel a bit, and then roasting (with a touch of olive oil, salt and pepper) for a short while is lovely! I also love to roast whole aubergines - they are lovely.