CLASSIC HARVEST COLOURS WITH EARTHY ROOT VEG FLAVOURS
500g beetroot, trimmed, washed and halved (or quartered, if large) 3 tbsp olive oil 500g carrots, peeled and cut into 3cm chunks 1 butternut squash, peeled and cut into 3cm chunks 3 sweet potatoes, peeled and cut into 3cm chunks 3 red onions, peeled and quartered 5 garlic cloves, unpeeled 3-4 sprigs of fresh rosemary or thyme, plus extra to serve
1 Preheat the oven to 190C/Fan 170C/ Gas 5. Parboil the beetroot in a pan of salted boiling water for around 15 mins or until just tender and the point of a knife goes in easily.
2 Divide the olive oil between 2 large baking trays, then heat for a few mins in the preheated oven.
3 Tip the carrots, squash, sweet potatoes, onions and garlic cloves into one tin, and the drained parboiled beetroot into the other. Season both with salt and pepper and scatter over the herbs, then toss together to coat the veg in the olive oil.
4 Roast for 45 mins or until tender, golden and charred at the edges.
5 Pile into a large serving dish, adding a few more sprigs of rosemary or thyme for decoration.