350g pumpkin, deseeded and cut into chunks, peeled if you like
200g carrots, peeled and cut into long batons
250g parsnips, peeled and cut into long batons
1 tbsp cold-pressed rapeseed oil
juice and finely grated zest 1 lemon
1 tbsp garlic infused oil
4-5 thyme sprigs, leaves roughly chopped
75g soft rindless goat's cheese log
50g baby leaf spinach
Heat oven to 200C/180C fan/gas 6. Put the vegetables, into a bowl and toss with the oils, lemon zest and juice and plenty of ground black pepper.
Scatter the vegetables over a large baking tray or roasting tin and bake for 40 mins. Take the tray out of the oven, add the thyme, then turn the vegetables.
Return to the oven for 20 mins or until the vegetables are tender and lightly browned, turning halfway through.
Dot with the goat’s cheese, scatter over the spinach and return to the oven for 3-5 mins or until the spinach has wilted and the goat’s cheese has begun to melt.
Recipe adapted from: Good Food