Garlic, lemon & thyme roasted vegetables

Prep 20 mins | Cook 45 mins | Serves 6

2 carrots, peeled and chopped into chunky pieces
2 parsnips, peeled and cut into wedges
2 small swedes, peeled and cut into wedges
3 small kumara (orange sweet potato), scrubbed & quartered lengthways
1 head garlic, halved horizontally
¼ cup extra virgin olive oil or olive oil spray
½ bunch fresh thyme
1 lemon, rind cut into thin long strips

Step 1 Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.

Step 2 Arrange carrots, parsnips, swedes, kumara and garlic on baking trays. Brush or spray with oil, tossing, to coat. Sprinkle with thyme and lemon rind. Roast, turning occasionally, for 40-45 minutes or until tender and serve.

Good for you ... Sweet Potato - Kumara

Like other orange coloured vegetables, kumara is rich in a range of carotenoids, including beta carotene, which the body converts to vitamin A (needed to for normal vision and the structure of our skin).

A good source of vitamin C, which is needed for the normal functioning of the immune system.

A good source of vitamin E, which helps protect cells from damaging free radicals

A source of dietary fibre which is needed for the normal functioning of the intestine.