1½ kilograms mixed root vegetables – any selection of parsnips, kumara, baby carrots, turnips and beetroot, Jerusalem artichokes, celeriac, whole unpeeled garlic cloves
4 tablespoons olive oil
2 teaspoons sweet smoked paprika
2 teaspoons cumin seeds
¼ cup honey
3 tablespoons balsamic or sherry vinegar
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Scrub the baby vegetables, only peeling them if necessary. Don’t peel the baby beetroot as they will bleed through the rest of the vegetables. Peel the larger vegetables and cut into large chunks
Combine the remaining ingredients in a large bowl, add the vegetables and toss well.
Place in a single layer on a large lined baking tray, grouping each type together.
Season generously and roast for about 40 minutes, turning the vegetables occasionally until they are glazed and tender.