KEY POINTS:
Serves 4
Seasonal veges, such as:
Pumpkin, peeled and cut into chunks
Carrots, peeled and cut into sticks
Parsnips, peeled and cut into sticks
Kumara, peeled and cut into chunks
Baby turnips
Jerusalem artichokes, scrubbed and sliced
Red onion or shallots, peeled and sliced
Brussels sprouts, halved
12 garlic cloves, peeled
Fresh sage leaves
Fresh thyme
2 stalks silverbeet, sliced (optional)
Extra-virgin olive oil
Salt and freshly ground black pepper
Goat feta (optional)
Preheat the oven to 180C. Choose a baking dish to comfortably hold enough vegetables for four people, allowing room to toss three times during cooking.
Select the vegetables - two cups per person as a meal. In a large bowl, add the vegetables, herbs and then enough oil to cover, season, mix together with your hands, then spread out in the baking dish.
Bake for 40 minutes, turning every 10 minutes.
Heat a tablespoon of olive oil in a pan, add the silverbeet if using, and cook for three minutes over a high heat, stirring. Then turn the heat to low, cover, and let cook for another three minutes.
Crumble over feta before eating.