(for 6 servings)

• 1 large sweet potato, cut into 2 cm cubes
• 1 head cauliflower, cut into florets
• 2 large carrots, cut into chunks
• 1 large red pepper, cut into strips
• 200g broccoli florets
• 1 large courgette, cut into half-moons
• 250g cherry tomatoes
• 1 large red onion, cut into wedges
• 4 cloves garlic, smashed
• 3 tbsp olive oil
• 2 tsp dried mixed herbs or Italian seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder

1. Preheat oven to 210 °C fan. Line two large baking trays with baking paper (do not line with foil — vegetables steam under foil).
2. Separate dense vegetables (sweet potato, carrot, cauliflower) and quick-cooking vegetables (pepper, courgette, cherry tomatoes) onto different trays.
3. Drizzle each tray with olive oil, season generously, and add dried herbs, smoked paprika, and garlic powder. Toss until every piece is well coated.
4. Spread vegetables in a single layer — no overlapping. This is crucial for caramelisation, not steaming.
5. Place dense-vegetable tray in the oven first. After 15 minutes, add the quick-vegetable tray.
6. Roast both trays for a further 20–25 minutes, turning once, until vegetables are golden-edged and tender.
7. Cool completely before portioning into containers. Keeps in the fridge for 5 days or freezer for 3 months.