Roasted Root Vegetables & Creme Fraiche

Perhaps a little elbow grease to prepare, but simplicity at its absolute best.
The deep earthy aroma of root vegetables can bring all the comfort one needs on wintry days.
Quantities are not of particular importance – as long as they’re root veggies, the ratio will make little difference.
Keep size of cut veggies much the same to ensure even cooking.
10 shallots, peeled
5 beetroots, peeled and cut into wedges
5 carrots, peeled and diced
1 sweet potato, peeled and diced
1 celeriac, peeled and diced
10 or so baby potatoes
5-10 garlic cloves, skin on
2 tablespoons olive oil
2 tablespoons Tamari (wheat free soy sauce)
Creme Fraiche to serve
Heat oven to 200 degrees Celsius.
Line large enough baking dish with parchment paper. Paper must be big enough to fold over – creating a parcel.
Arrange veggies in single layer if possible – a little overlapping will do no harm.
Add generous amount of olive oil and approximately 2 tablespoons of Tamari over the vegetables.
Close parcel tightly and roast until tender.  Check after 40 minutes to avoid steam escaping too early on.

Serve with Creme Fraiche and enjoy every mouthful!