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Root vegetables

• 400 g potatoes, peeled and cut into 3–4 cm chunks
• 300 g sweet potato, peeled and cut into 3–4 cm chunks
• 2 medium carrots (~200 g), peeled and cut into thick coins
• 2 medium beetroots (~250 g), peeled and quartered
• 1 medium parsnip (~150 g), peeled and cut into chunks
• ¼ celeriac (~200 g), peeled and cut into 3 cm cubes
• 3 tbsp olive oil
• 1 tsp flaky salt
• Black pepper
• Fresh or dried herbs — thyme, rosemary, or a mix (optional)

Salmon

• 4 salmon fillets (~150 g each), skin on
• 2 tbsp olive oil
• 2 tbsp soy sauce
• Juice of ½ lemon
• 2 cloves garlic, finely grated
• 1 tsp fresh ginger, finely grated
• 1 tbsp honey (optional)
• ½ tsp Chinese five spice (optional, pairs well with the honey)

Method

1. Preheat oven to 200°C fan.
2. Toss all the root vegetables in olive oil, salt, pepper and herbs. Spread in a single layer across one or two large roasting trays — crowding steams rather than roasts.
3. Roast for 55–60 minutes, turning once halfway, until the edges are caramelised and a fork slides through easily.
4. While the vegetables finish, mix the salmon glaze: olive oil, soy sauce, lemon juice, garlic and ginger. Add honey and five spice if using.
5. Nestle the salmon fillets skin-side down among the vegetables (or on a separate tray). Spoon the glaze generously over each fillet.
6. Return to the oven for 13–15 minutes, until the salmon is just cooked through — it should still be slightly translucent at the very centre.
7. Rest 2 minutes, then serve straight from the tray.

Tip: Beetroot colours everything it touches — keep it on one side of the tray if you want the other vegetables to stay their natural colour. The honey-five spice glaze is a nice winter variation; leave it out for a cleaner, more savoury result.