Food Winter vegetable roast Serves 6 ingredients 2 large sweet potatoes, quartered and cut into 2.5cm wedges 2 parsnips, quartered lengthways 225g carrots, tops removed and halved lengthways Extra-virgin olive oil Salt and freshly cracked pepper 4 sprigs fresh rosemary 20 sprigs fresh thyme, plus more for serving 6 large shallots, peeled and quartered 3 medium apples, cored and sliced into 2.5cm wedges Flaky sea salt, for serving Method Preheat the oven to 205C (400F). Arrange the sweet-potato wedges, parsnips and carrots on a large baking tray, and drizzle them generously with oil. Season with salt and pepper, and half of the herbs, then toss until the vegetables are evenly coated. Place the shallots and apples on a separate baking tray and drizzle generously with oil. Season with salt and pepper and the remaining herbs, then toss to coat. Roast the vegetables for 15 minutes, then remove the baking tray from the oven and shake to redistribute the vegetables. Return it to the oven along with the apples and shallots, and roast until everything is golden brown and tender (25-30 minutes). Remove both baking trays from the oven and set them aside to cool slightly before tossing everything together in a large bowl. Before serving, finish with flaky sea salt and a sprinkling of thyme leaves. Tip: If carrots are sliced thinly enough in half vertically for slim roots, or in quarters for thicker ones theyll curl up alluringly when roasted.