350g butternut squash, deseeded and cut into chunks, peeled if you like
200g carrots, peeled and cut into long batons
250g parsnips, peeled and cut into long batons
200g raw beetroot, well-scrubbed and cut into thick wedges
1 medium red onion, cut into wedges
1 tbsp cold-pressed rapeseed oil
juice and finely grated zest 1 lemon
1 bulb garlic, cloves separated
4-5 thyme sprigs, leaves roughly chopped
75g soft rindless goat's cheese log
25g mixed nuts, such as brazils, almonds, hazelnuts, pecans and walnuts, roughly chopped
50g baby leaf spinach
Heat oven to 200C/180C fan/gas 6. Put the vegetables, without the garlic, into a bowl and toss with the oil, lemon zest and juice and plenty of ground black pepper.
Scatter the vegetables over a large baking tray or roasting tin and bake for 30 mins. Take the tray out of the oven, add the garlic and thyme, then turn the vegetables. Return to the oven for 20 mins or until the vegetables are tender and lightly browned, turning halfway through. Dot with the goat’s cheese and nuts, scatter over the spinach and return to the oven for 3-5 mins or until the spinach has wilted and the goat’s cheese has begun to melt. You can press the softened garlic cloves out of their skins and mash with the roasted vegetables, if you like.