4 tbsp olive oil
500 g potatoes
500 g sweet potatoes
500 g rainbow carrot mix
1 whole garlic
1 onion
1 tbsp cumin powder
1 tbsp smoked paprika
1/2 tsp cayenne pepper powder
1/2 tsp chili flakes
1 tbsp rosemary
1 tbsp thyme
1 tbsp oregano
1 tsp tumeric powder
1 tsp ginger powder
1 tsp onion powder
truffle mayo / vegan mayo
salt to taste
Chop b into blocks. Peal 500 g sweet potatoes and chop into blocks. Chop 500 g carrots into blocks. Separate the garlic gloves from the stem of 1 whole garlic. Slice 1 onion into rings.
Tip:
The harder the vegetable, the smaller it should be compared to the rest of the vegetables, as these take longer to cook.
Preheat the oven to 200c. Mix the potatoes, sweet potatoes, carrots, garlic gloves and onion in a bowl. Add 4 tbsp olive oil, 1 tbsp cumin powder, 1 tbsp smoked paprika, 1/2 tsp cayenne pepper powder, 1/2 tsp chili flakes, 1 tbsp rosemary, 1 tbsp thyme, 1 tbsp oregano, 1 tsp tumeric powder, 1 tsp ginger powder, 1 tsp onion powder and salt to taste. Mix well.
Put the seasoned veges onto an oven dish and cook in the middle of the oven for 20-25 minutes. Rotate the veges and cook for another 10-15 minutes. Check the vegetables to see if they are cooked to your liking - carrots are better to check since they generally take the longest to cook.
Tips:
If the vegetables are cooked, but not to crispy, then turn on the grill, but keep a close eye because it will burn quickly
Don't check the oven too often, it can cause things to take a lot longer to cook
It will smell nice from about minute 20, but the longer you leave it to cook, the better the taste.
Divide the spiced roasted veges over plates and serve with truffle / vegan mayo.