Roast root vegetables

Ingredients

1 swede, peeled and cut into 1cm/0.5in cubes
2 large carrots, peeled and cut into 1cm/0.5in cubes
2 parsnips, peeled and cut into 1cm/0.5in cubes
2 raw beetroot, peeled and cut into 1cm/0.5in cubes
1 celeriac, peeled and cut into 1cm/0.5in cubes
60ml/2fl oz olive oil

Method

1. Heat the oven to 220C/425F/Gas 7.
2. Toss all the vegetables with the olive oil and put in two large roasting tins.
3. Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.

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Find out more about these ingredients and techniques:

• Olive oil
• Celeriac