Oven-baked pumpkin, beetroot and potatoes

Ingredients:

• 700 g of medium beetroot, washed thoroughly and tops cut off
• 1 large bottle gourd (700 to 900 g), cut in half and remove seeds and fibers
• 3 large potatoes (700 g), peeled
• 2 large parsnips (about 220g), optional
• 1 medium onion
• 1 head of garlic, separated into cloves and peeled
• 2 tbsp vegetable oil, plus more for drizzling
• 1.5 tsp coarse salt

Preparation:

1. Place 2 baking sheets in the oven and preheat to 220°C.
2. Cut all the vegetables into cubes about 4 cm in size. In a large bowl, mix with garlic, vegetable oil, and salt. Season well with pepper.
3. Carefully remove the heated baking sheets from the oven and grease or spray them with oil.
4. Divide the vegetables evenly between two baking sheets, making sure they don't touch. Roast the vegetables in the oven until tender and golden brown, stirring occasionally, for 45 minutes to 1 hour.