What should have been an easy recipe to try turned out to be the most challenging for me! Either the oven was too hot or the root vegetables were too thick or too thin. After many practice runs I finally nailed the recipe and to be honest it was worth all the trying.
You can use any root vegetables you have to hand. I’ve tried carrot, parsnip, beetroot, sweet potato and celeriac and they are all good. In the recipe below I’ve listed carrot and parsnip but by using the timings and temperature given, any root vegetable will work.