Baked vegetables with anchovies

• 1 bunch of 4 spring carrots
• 2 parsnips
• 3

Preheat the oven to 180°C.

Scrape the carrots and parsnips and cut them lengthways.

Cut the bulb spring onions into quarters. Cut the pumpkin into slices, without peeling. Chop half of the anchovies with half of the basil, mix them with the vegetables and garlic cloves,