Heat oven to 200°C. Peel the carrot and slice very thinly (if you have a mandolin this will be very quick, otherwise slice carefully by hand with a sharp vegetable knife). Dry the slices very thoroughly in a clean teatowel and put into a mixing bowl. Pour in a quarter of the oil and combine very well, then arrange the carrot slices in one layer on one quarter of a large nonstick baking tray. Season well with salt and pepper.
Repeat this process with each remaining vegetable, keeping them separate on the baking tray. Bake for 6-8 minutes or until each vegetable is golden and cooked through – the carrot may cook a little more quickly than the parsnip and potato.
Remove from oven, season a little more and allow to cool. Eat the same day.
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