olive oil cooking spray

1/2	pound (240 g) Yukon Gold potatoes, unpeeled, scrubbed, and cut into 2-inch (5 cm) pieces

1/2	pound (240 g) sweet potatoes, unpeeled, scrubbed, and cut into 2-inch (5 cm) pieces

4	medium parsnips, peeled and cut into 2-inch (5 cm) pieces

2	medium turnips, peeled and cut into 2-inch (5 cm) pieces

1	large onion, peeled and cut into 1-inch (2.5 cm) chunks

4	large garlic cloves, peeled and quartered

4	ounces (120 g) pitted prunes

2	tablespoons (30 ml) olive oil

2	tablespoons (30 ml) fresh lemon juice

1/2	teaspoon (2.5 ml) kosher salt (optional)

freshly ground pepper

1/4	cup (15 g) loosely packed fresh chervil or flat-leaf parsley leaves

1. Preheat oven to 325°F (160°C), Gas Mark 3. Lightly coat a large baking pan that is at least 2 inches (5 cm) deep with cooking spray.
2. Add everything but chervil. Toss to evenly mix and coat, then spread vegetables out evenly. Cover with aluminum foil and roast for 2 1/2 to 2 3/4 hours, until vegetables are tender. Remove foil during last 15 minutes of baking time to brown.
3. Transfer to a large serving platter. Sprinkle with chervil and serve hot.