Recipe: roast roots

This is one of my favourite recipes – roast roots.

Dice some squash, sweet potato, and carrot (parsnip is good too)
Tuck in some herbs – rosemary and thyme work well. And some whole unpeeled cloves of garlic if that’s something you like. Season with black pepper and sea salt.

Toss in some oil – I used canola, but olive or sunflower would be fine.
Put in a roasting tray, and pop in the oven at about 180 degrees C for 30 mins, stirring half way through.

Add in some cubes of haloumi andchorizo.

Back in the oven for another 30 mins. Though this is very forgiving – another 10 mins while you finish cooking a slab of meat will not be a problem.

Serve.

Omit the chorizo for a vegetarian side dish. Blitz any leftovers with some stock for a winter soup, served with grated parmesan, or shards of parma ham crisped under the grill.