510g beetroot, medium size, peeled and cut into wedges (use gloves to save your hands)

510g parsnips, peeled and cut into quarters lengthwise

510g sweet potato, peeled and cut into wedges

510g baby carrots, washed, green top trimmed to 1cm

4 tbsp brown sugar

4 tbsp olive oil

2 tbsp apple cider vinegar

450g shiitake mushrooms, cleaned and stemmed

1. Preheat oven to 230°C.

2. Place the vegetables in two roasting pans, this is to make sure they are well spaced. We also used a small tray to keep the beetroot separate and stop the colour running into the other vegetables.

3. In a medium bowl, whisk together the brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.

4. Cook until tender, about 40 minutes, stirring halfway. Add the mushrooms during the last 10 minutes, toss to coat well and finish roasting.

5. Season to taste with salt and freshly ground pepper.

Tip

If you don’t want to use Shitake mushrooms, medium to large field mushrooms are also a tasty option.