Serves 6

Drizzle the vegetables with a couple of tablespoons of honey towards the end of the cooking time, if you like, to help them caramelise further.

3 medium carrots

3 medium parsnips

2 medium sweet potatoes

1 small celeriac

1 garlic bulb, halved

Handful of sage leaves

Sea salt and freshly ground black pepper

3-4 tbsp olive oil

1 Preheat the oven to 220C/Gas 7 and place a large, shallow roasting tray inside. Peel the carrots and parsnips and cut into quarters lengthways. Peel or scrub the sweet potatoes, and slice into wedges. Peel the celeriac and cut into large cubes.

2 Put the vegetables into a large mixing bowl with the garlic and sage leaves. Season generously and drizzle with the olive oil. Toss well to coat. Remove the roasting tray from the oven and spread the vegetables, garlic and sage over it in a single layer. Roast for 25-30 minutes, until the vegetables are golden brown and tender, turning them halfway through.

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