Roast Vegetables

I have recently discovered how lovely Roast Vegetables are, Here is my recipe for roast vegetables:

1. Turn the oven on to approximately 190 degrees and Place a water filled saucepan on the hob. Turn the hob on. Sprinkle a pinch of salt into the warming water.
2. Decide what vegetables you want to roast, I have found that root vegetables tend to be the best such as: Potatoes, Sweet Potatoes, Carrots, Parsnips and Swede. Peel and Chop the vegetables so that they are the same size. 
3. The water should now be boiling at this point place the vegetables in the Saucepan. Boil for about 10 mins or until that they are soft but not mushy. 
4. Whilst the vegetables are boiling, pour a table spoon full of oil onto a roasting dish and place in the oven.
5. Chop an Onion up into quarters with a mince clove of garlic. 
6. Drain the boiled vegetables and place into the roasting dish with the onion, making sure that each piece of vegetable is covered in oil if not pour a little bit more over the top.
7. Sprinkle a pinch of salt, and parsley over the vegetables before putting them into roast
8. After 20/25 mins in the oven mix the vegetables about to ensure that each vegetable doesn't stick to the pan and each side can roast evenly in the oven. Sprinkle some crushed garlic over the top and a bit more parsley. 
9. Place the vegetables in the oven for another 20-25 mins until the vegetables are roasted and crunchy but not burnt
10. Serve either on their own or with accompaniments. Maybe roast meat.