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Mixed roasted vegetables

1 medium sweet potato
2 red onions
500g butternut pumpkin, halved, deseeded, cut into 3cm wedges
2 medium potatoes, scrubbed and cut lengthwise into 1/2-in.-thick slices
1 medium parsnips
1 red paprika
1 yellow paprika
1 green paprika
50g salted pistachio nuts, shelled, coarsely chopped
1 tsp cracked black peppercorns
4 cloves of garlic
1 sprig of rosemary
1 sprig of thyme
1 sprig of basil

1. Scrub or peel the vegetables, according to type and your taste. Halve or quarter large potatoes. Cut large parsnips in half lengthways, then cut the pieces across in half again. cut onions into quaters.

2. Place the vegetables (not onions, paprika,garlic, herbs or pistachios) in a saucepan and pour in enough boiling water to cover them. Bring back to the boil, then reduce the heat and simmer for 5 minutes

3. Drain the vegetables well, now place all vegetables in your Fat Free Fryer, sprinkle with the salt and peppercorns. Add the herbs sprigs and Roast for 30–35 minutes or until the vegetables are golden brown, crisp and tender. Serve hot, garnished with sprigs of thyme or rosemary and drizzle with a little honey if liked.

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