PEP Kitchen's Gunpowder Roasted Roots

|A recipe by Joe Coulter of PEP Kitchen. This is a great way to use up any selection of root vegetables from your Local Greens bag. You can sub in or out pretty much and root veg you like.|beetroot carrots celariac potatoes pumpkin squash turnip|600g mix of any of the following winter veg: swede celeriac sqush pumpkin turnips beetroot potato carrots red cabbage red onion2 green chillies2 spring onions1 bunch coriander1 limeFor the gunpowder paste:1 tsp fennel seeds1 tsp cumin seeds1 tsp coriander seeds1 tsp chilli powder 1 tbsp vegetable oilpinch of salt|Preheat the oven to 220c/200c fanMake the gunpowder paste: in a frying pan over medium heat toast the spices until they are fragrant. Take them off the heat and mix together with the salt and vegetable oil to make a pasteChop the mixed root veg into even sized pieces. Cut the toughter roots slightly smaller than softer ones. This will help make sure all the different veg are cooked and ready at the same timeMix the spice paste and the root veg and place in a single layer on a roasting trayRoast in the oven for 15 min. Drop the oven temperature to 180c/200c fan for another 15 minPrepare the garnish: finely chop teh green chillies spring onions and coriander together making sure to use the coriander stalks too as they have fantastic flavour. As soon as the roots come out of the oven add the fresh green ingredients and enjoy the fragrant aromas. Finish with a good squeeze of lime and sprinkle of sea saltServe with a side of rice or with a simple dhal or use as a fantastic flavoursome side dish to a main|30.00 minutes|4|PEP Kitchen