* 6 medium Carrots
* 6 medium Parsnips
* 1 small Butternut squash, peeled and cut into chunks
* Cut the squash slightly larger than the Carrots and Parsnips
* 2 medium Onions, peeled, each roughly cut into 6 pieces
* 6 to 8 Cloves of Garlic
* Big bunch of Thyme
* Big bunch of Rosemary
* Handful of fresh Bay leaves
* 2 teaspoons whole Cumin seeds
* 1 teaspoon whole Fennel seeds
* 1 teaspoon Chili flakes
* Olive oil

===Method===
* Peel and prepare all of the Vegetables and cut into equal sized pieces, cut lengthways, not into discs.
* Oil a large Oven tray
* Tip all the Vegetables and whole bunches of Herbs into the tray, sprinkle with the seasonings, drizzle with a good few glugs of Olive oil and mix well with your hands
* Cover with Tin-foil
* Roast, covered, for 30 minutes, remove the Foil and toss the Vegetables in the Oil
* Roast for a further 10 to 20 minutes
* Remove the woody Herbs and serve.

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