Ingredients: - 
1 kg baking potatoes, halved medium
1 tsp grinder salt
1 ¼ kg of unpeeled pumpkin, seeds removed
2 garlic cloves. halved
500 g carrot
350 g peeled mini parsnips, halved
¼ cup extra virgin olive oil
10 g packet fresh rosemary, leaves removed
Add any other vegetables you desire 
METHOD: - 
Preheat oven to 200°C fan forced. Cover potatoes with water in a large saucepan, season with salt. Bring to the boil uncovered. Reduce heat, simmer, partially covered for 15 mins or until potatoes are just tender when tested with a skewer. Drain.
Return potatoes to the hot saucepan. Cover the saucepan and shake vigorously. Cut pumpkin and carrots into 5 cm chunks.
Spread the potatoes, pumpkin and garlic in a large, lightly greased roasting pan and the carrot and parsnips in another large lightly greased roasting pan. Drizzle vegetables with the oil. Scatter with rosemary, turn to coat.
Place the potatoes on top shelf in the oven and carrots underneath. Roast for 45 mins, turning the vegetables once.
Remove the pan with carrots. Roast the potatoes and pumpkin for a further 10-15 mins until crisp and golden - 
Transfer to a large serving plate. Season and serve, place on your Xmas table.