Ingredients

½ swede, peeled

2 large carrots, peeled

2 parsnips, peeled

1 raw beetroot, peeled

½ celeriac, peeled

2 tbsp olive oil

few sprigs fresh thyme

sea salt flakes


Preparation time    less than 30 mins
Cooking time    30 mins to 1 hour


Method

1.Heat the oven to 220C/425F/Gas 7.

2.Cut the vegetables into chunks approximately the same size.

3.Toss all the vegetables with the olive oil and put into a large roasting tin.