2 tsp. garlic powder or 2–3 bulbs fresh garlic, chopped
2 tsp. dried rosemary (or mixed herbs)
1 tbsp. fennel seeds (optional)
Salt and pepper
500g beetroot, peeled and cut into wedges
(or use cooked e.g. vacuum packed)
2 bulbs fennel, slice length ways
2 medium sweet potatoes, sliced
500g carrots, thinly sliced
Pre heat the oven to 180°C/350°F/gas mark 4.
In a small bowl combine the olive oil, garlic, rosemary, fennel seeds, salt and pepper. Place the vegetables and potatoes in a large roasting tin and pour over the olive oil dressing. Toss the vegetables in the oil to coat thoroughly and place in the oven to cook.
Roast for approximately 40–45 minutes, toss in the oil a couple of times whilst cooking. Remove from the oven and serve.