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Nadia is recovering from her second carpal tunnel surgery, this time on her right and dominant hand, so I am in charge of making meals for a few weeks. To be entirely honest, she did make and freeze enough meals to last at last 10 days so I do not have too many meals to take care of – luckily.

One of my favourite sides is also one of the easiest to make but, boy, is it tasty. I love my meat and protein but could almost eat just a big portion of these for dinner – I did say “almost”.


1 small butternut, peeled and seeds removed
2 potatoes, peeled
2 onions, peeled
3 parsnips, peeled
4 carrots, peeled
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon herbs de Provence


Preheat the oven to 200C / 400F
Cut the carrots, parsnips, potatoes, onions and butternut squash into cubes
(All the vegetables will shrink while baking, so don’t cut them too small)
Place all the cut vegetables in a single layer on a large baking sheet
Drizzle them with olive oil, salt, pepper and the herbs
Toss well to coat all
Bake for 30 to 40 minutes, until all the vegetables are tender, turning once with a metal spatula about half way through cooking
Season to taste, and serve hot