Ingredients
• 1kg of your favourite root vegetables (a mix of swede, parsnip and sweet potato works particularly well together, but feel free to use whatever is in season)
• 2 – 3T olive oil
• A bulb of garlic, cloves separated but not peeled
• 50 – 100g parmesan, finely grated
• 50g butter
• Salt and pepper to taste

Method
• Preheat the oven to 210ºC
• Slice the veggies into equal sizes – thin chips work well.
• In a baking tray, toss the veggies, olive oil, garlic cloves and most of the parmesan together. Season to preference.
• Dot the butter between the veggies and place the dish in the oven.
• The veggies will take 50 minutes to cook, but check on them twice at regular intervals to give the tray a proper shake, so that the veggies near the edges don't burn.
• When it still has about 15 minutes to go, sprinkle the last of the parmesan over the veggies.
• Remove from the oven and serve. They're equally good served at room temperature.

If you want punchier flavours, then try adding a strong-flavoured herb, such as rosemary, at the start.

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