- 4 Potatoes (peeled, washed and cut into wedges)
- 2 Carrots (peeled, washed and cut into wedges)
- Salt and Pepper
- Drizzle bottom of casserole dish with oil
- Scatter potatoes and carrots in dish.
- Season with salt and pepper.
- Drizzle oil over vegetables and 1/4 cup of water & toss.
- Cover with ail foil and cook in oven at 220°C.
- Once vegetable start to become soft, remove ail-foil to allow them to brown.