Trio of roasted vegetables
This is one of my favourite batch -cooking to do at the weekend. I normally use parsnips, sweet potatoes and carrots to load up on vitamins, antioxidants and fibre. They make a great side for roast meats on the day you cook them and the rest, stored in an airtight container in the fridge, can be used to bulk up salads or even as a delicious, healthy savoury snack.