• 2 beetroots, peeled and cut into wedges

• 3 carrots, cut into chunks

• 1–2 brown onions, cut into wedges

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Optional additions from the box

• 1 potato, cubed

• handful cabbage, roughly chopped

• 2 tbsp olive oil

• 1 tsp dried thyme or rosemary

• salt and black pepper

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Optional extras

• balsamic vinegar

• feta cheese or goat’s cheese

• toasted walnuts or seeds

Preheat the oven to 200°C (180°C fan).

Peel and chop the beetroot, carrots and onions into roughly similar sized pieces.

Place the vegetables on a large baking tray.

Drizzle with olive oil and sprinkle with thyme, salt and pepper.

Toss well so everything is coated.

Spread the vegetables out in a single layer.

Roast for 35–40 minutes, turning once halfway through, until the vegetables are tender and slightly caramelised.

Taste and adjust seasoning.

If using, drizzle lightly with balsamic vinegar or crumble feta over the top before serving.

Serve as:

• a vegetarian main with cooked emmer or black wheat grain

• a side dish with bubble & squeak

• a topping for grain bowls

It also keeps well and can be eaten warm or cold the next day, making it ideal for batch cooking from your Staples Boxes.