Chop carrots and potatoes and place in an oven proof dish, drizzle with olive oil, finely chopped garlic and sprinkle with salt and pepper. Slow roast at 150-160 degrees Celsius for 1 hour.
Chop the cauliflower (minus the leaves) and boil in salted water until soft, drain and put in a food processor with a teaspoon of mixed herbs, a pinch of salt and a drizzle of olive oil. Blend until smooth.
Lightly toss the broccoli in olive oil with a little salt and pepper in a pan over a high heat for 1-2 minutes.
Put gravy granules in a jug with a heaped teaspoon of mint sauce. Add boiling water to your preferred consistency and serve.
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