These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch.
Heat the oven to 220C/425F/Gas 7.
Cut the vegetables into chunks approximately the same size.
Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.
Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.