I suppose this isn’t so much a recipe, more of what works for me when it comes to sweet corn, young carrots and broccolini. An oven temperature of 200-205 degrees celsius is recommended for these vegetables, and a short cook time of 15 minutes in the oven (sweet corn has to be steamed 5 minutes beforehand).
A lot of recipes that I read require the vegetables to be in the oven for 45 minutes, but these vegetables would overcook and turn mushy. 15 minutes is perfect for them to retain some of their original crunch.
Carrots, trim the leaves off and use a small knife to scrape the surface of the carrot to clean. Rinse and pat dry. 
They’ll look like this after you’re done!
Cut up the corn into three sections and place into a steamer for 5 minutes. Pat dry.
Wash and pat dry the broccolini.
As I’ve repeatedly mentioned throughout this post, always make sure the vegetables are dry before seasoning and roasting. No one likes mushy vegetables!
To season:-
- Sweet corn:- 2 tsp truffle oil per ear of corn and dash of salt rubbed into the corn
- Young carrots:- enough olive oil to evenly coat a very thin layer of oil onto the carrots. Season with salt and sprinkle on some sugar (I tried honey, it didn’t work out too well)
- Broccolini:- again, very thinly dressed with olive oil and seasoned with salt and pepper.
Lay out the vegetables on an aluminium foiled sheet tray and roast for 15 minutes at 200-205 degrees celsius.
Place the vegetables on a serving plate and brush the corn with some butter before serving.
This is a tray of roast vegetables which were cooked differently, also at 200 degrees celsiuse but for 45 minutes. Seasoned with olive oil (I suspect I didn’t add enough oil), salt, pepper and garlic powder. Not bad actually. I tried to keep the vegetables the same size as much as possible so they’d cook at the same pace. Will try this again with more oil!
Place the potatoes in boiling water and reduce the heat to medium low. Cover and cook until tender (1/2 to 1 hour).
This gravy can be prepared beforehand in preparation for the big roast dinner. I think doing it this way is better than taking the drippings from the actual roast on the day itself for three reasons. 1) You’d have to roast the chicken long enough for brown bits to stick to and accumulate at the bottom, resulting in an overcooked/dry roast. 2) Without those brown bits, your gravy wouldn’t have that tasty chicken flavour to it. I roasted my chicken to tender perfection, but I failed to get any delicious tasting gravy from the drippings in the pan. 3) It is a pain making gravy from scratch, so making more at one time wouldn’t hurt. Thus, in my amateurish opinion, do make the gravy beforehand. 
