Roasted Root Vegetables

Serves 4

Here is my favourite recipe using ingredients I love; however, this recipe is versatile so you can create your own version to suit you and, of course, to use up any vegetables you already have in the fridge (therefore reducing food waste)!

• 2 large carrots, peeled and cubed or cut into strips lengthways

• 2 large parsnips, peeled and cubed or cut into strips lengthways

• 2 large potatoes, peeled and cubed

• 1 stick of fresh rosemary

• 1 stick of fresh thyme

• 1 tsp truffle oil

• 2 tbsp coconut or sunflower oil

• Salt and pepper, to taste

• ¼ tsp fresh cumin seeds or powder (optional)

• ¼ tsp fresh caraway seeds (optional)

1 Preheat the oven to 190°C/380°F/Gas 5.

2 Prepare all your vegetables and put them in a large bowl with the herbs, spices and oils and mix them together.

3 On a large flat baking tray, spread the veggies out and bake for 40 minutes, mixing them up halfway through.

4 Enjoy on their own or as an accompaniment to your main meal.