Baked vegetable sticks

Instructions

1. Preheat oven to 220°C. Coat two large baking trays with 1 1/2 tablespoons olive oil, brushing it over the trays until it covers them well.
2. Wash all the vegetables, peel the beetroot and butternut and cut them all into sticks.
3. Place the potatoes and sweet potatoes in a large bowl and cover with very hot water. Leave to stand for 10 minutes.
4. Drain, then transfer to a clean towel and pat dry. Rinse and dry the bowl, then put the potatoes and sweet potatoes back in. Drizzle with the 1 1/2 tablespoon olive oil and sprinkle with salt and pepper, oregano, basil, chilli powder and half the lemon juice. Mix well, then spread in a single layer on the baking sheet and bake for 35 – 40 minutes.
5. Repeat the same steps for the other vegetables (carrots, beetroot and butternut) and bake on the second baking tray for 25 – 30 minutes.
6. Halfway through the cooking time, turn all the vegetables over with a spatula so that they cook evenly on all sides. Remove when crisp. Sprinkle with more spices and salt if desired.
7. Enjoy with your dip of choice from this series.