Until I moved to Sydney, I did not realize how delicious roasted carrots can be! However, it takes time to roast root vegetables on busy weekdays. So, I came up with a modern-day version of roast suitable for working women like us. Although it is not true to the British tradition, I decided to boil the veggies first before roasting them to minimize the time in the oven. The result is as wonderful as the traditional kind. As for the salad, toss the salad greens in olive oil, balsamic vinegar, salt and pepper then topped with sun dried tomato chunks and brie cheese (or any kind of cheese you have in your fridge).