Roast sweet potatoes and carrots spiced with cumin, fennel and coriander recipe

Preheat the oven to 200°C/fan 180°C/gas 6. Place the garlic in a pestle and mortar with a pinch of salt and crush to a paste.

Toast the coriander and fennel seeds in a dry non-stick frying pan for about 30 seconds, until fragrant. Add the seeds to the pestle and mortar with the cumin and grind together, crushing the spices and releasing their aroma. Pour in the olive oil and mix together.

Put the vegetables in a large baking tray and toss in the oil and spice mixture. Roast for 30-35 minutes, until slightly charred and golden.