Seasonal mixed, roasted root vegetables

Seasonal mixed, roasted root vegetables, stick the oven temperature at around 200 c, and use a nice big oven tray or dish. A good idea to cut all the root veggies into similar sizes, can includd celeriac, parsnip, potatoes, sweet potatoes, squash, red onions, carrots and (red onions cut slightly bigger), garlic cloves in their skins, and crushed etc. Salt, black pepper, rosemary, (fresh or dried) and some smoked paprika.

Coat all the veggies in a generous glug of olive oil, (pre mix in a large bowl with seasoning), once mixed pour onto your chosen oven tray and pop in the oven, after they have cooked for 30 minutes, take out and shake the veggies a bit, and sprinkle with rosemary and also now the smoked paprika.

After another 20 minutes or so, the vegetables should be golden and full of flavour, this goes with many dishes, vegetarian roasts, or meat etc. Or even as part of a pasta dish, pasta pesto with a smattering of roasted veg and a hint of Parmesan and more black pepper and some black beans is another favourite.

Easy if vegan to alter Parmesan to vegan savoury versions which do taste quite cheesy.