• 2 peppers
• 2 courgettes
• 2 red onions
• 2 sweet potatoes or butternut squash
• 2 carrots
• 1 cauliflower or broccoli
• 2 beetroots
• 1 whole head of garlic
• 300g cherry tomatoes
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika
• 6 tablespoons olive oil

1. Preheat the oven to 200°C (fan) / Gas Mark 6.
2. Chop the peppers, courgettes, red onions, and beetroot.
3. Peel the sweet potatoes and cut them into pieces similar in size to the other vegetables.
4. Break the cauliflower or broccoli into florets. Toss all the vegetables with the olive oil, smoked paprika, and oregano, then season with salt and pepper. Spread the vegetables across 3 or 4 large baking trays in a single layer. Add the whole head of garlic.
5. Roast for 30 minutes, turning the vegetables halfway through the cooking time. Then add the cherry tomatoes and roast for another 10 minutes, until the vegetables are soft and caramelised.

Nerys Howell Recipe for Prynhawn Da.

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