1.Peel the vegetables and cut off the ends.
Cut them into chunks.
2. Pour the olive oil into a roasting tin and heat in the
oven for a couple of minutes. Remove, and add the vegetables, turning them
so that they are well coated in oil. Roast them in the oven at 200˚C
(400˚F), Gas Mark 6, for 30 minutes, turning the vegetables again twice
3. Add the crushed cardamom pods and sugar to the
vegetables, turning them so that they are evenly coated. Return to the oven
and bake for a further 30 minutes, until well browned and completely soft,
but not disintegrating.
4. Season with salt and pepper and transfer to a serving