(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.