Roast Vegetables

This is really easy!! And it tasted great.
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Serves 4

2 large beetroot
2-3 carrots
2-3 large potatoes
Any other vegetable you like that can be roasted (i.e. pumpkin, parsnip, sweet potato, fennel, onion etc.)

Preheat oven to 180c. (Fan forced, if you have it.)
Cut vegetables into similar sized pieces. The smaller you cut them, the faster they'll cook. I cut mine about 2" by 2".
Place on a tray, drizzle with enough oil to coat all surfaces of the veggies. Sprinkle generously with rosemary, basil, salt, and pepper (I used garlic pepper to give extra flavor) and stir well.
Bake for about 45-60 min, keeping an eye on them and stirring them occasionally, until soft.
Serve by themselves or with parsnip sauce (which I'll put up a recipe for soon...).