Preheat the oven to 210°c. This temperature is for a fan oven.
Take one potato, peel it and wash it. Then cut it in half, then cut each half in half again length ways and then cut each piece in half again. You should have 8 bite sized pieces.
Repeat the step above until you have enough potatoes for the amount of people you're serving. I find that 10 to 12 pieces for each person is about right.
(The spice and butter quantities below are for 4 people, adjust the amounts as needed)
Measure out 28g of butter and melt it completely in the microwave or on the hob.
Put the potato chunks into a container with a secure lid, I use a pot. And pour the butter over them.
Then add 1 tsp of the dried mixed herbs, 1/2 tsp garlic powder and 1/2 tsp of paprika. Put the lid on the container and shake well until the potatoes are completely covered. Keep the container for later.
Tip the potatoes into a deep oven proof tray and set aside.
Take one carrot, peel it, cut off the ends and chop diagonally into half inch slices. Repeat this until you have your desired amount of carrots.
Then repeat what you did with the potatoes. Put the carrots into the same container. Add 28g melted butter, 1 tsp dried mixed herbs, 1/2 tsp paprika and 1/2 tsp garlic powder. Put the lid on and shake until the carrots are completely covered.
Add the carrots to the same tray as the potatoes. Try not to overlap them if you can. Then set aside again.
Peel two onions (for 4 people, adjust quantities as needed) and chop off the ends. Then cut each onion into eighths. Add to the tray, spreading them in between the potatoes and carrots.
Cover the tray with aluminium foil and put into the oven for 45 minutes. Then remove from the oven and carefully take off the foil. The vegetables will be soft but colourless.
Place back into the oven for a further 30 minutes without the foil on to crisp up and go brown. Then serve with your roast dinner, or with anything else you like.
