Colourful vegetables

We like to have roasted vegetables with our Sunday joint. They seemed particularly colourful today when I took them out half way through the cooking time to give them a stir. Today’s selection comprised red pepper, parsnip, beetroot, courgette, carrot, leek, sweet potato, onion, and garlic, seasoned with salt, black pepper and garam masala. There will be enough left over to reheat tomorrow.