Serves 6
Preparation time: 10 minutes
Cooking time: 40 minutes
Oven temperature: 220°C

• 6 large carrots
• 6 turnips, cut into quarters
• 250g celeriac, peeled and cut into pieces
• 500g baby potatoes
• 2 big red onions, cut into quarters
• 10ml whole coriander seeds
• 10ml origanum
• 2,5ml fennel seed
• 2 red chillies, pitted and finely chopped
• 1 garlic clove
• 60ml olive oil
• salt, to taste

1 Preheat the oven and place the vegetables in a large roasting pan. Mash the spices, chillies and garlic with a mortar and pestle. Mix the olive oil into the spices and stir the mixture into the vegetables until they are coated completely.
2 Spread the vegetables out in a single layer. Oven roast them for about 30- 40 minutes or until they are golden brown and done. Turn the vegetables halfway through the cooking process with an egg lifter.

Words and image: Home magazine