Ingredients:

Any seasonal root vegetables of your choice, potatoes, sweet potatoes, carrots, beetroot (peeling optional), sliced into bite sized pieces.

For the dressing:

1 part wattleseed balsamic

2 parts native thyme oil

Method:

Preheat the oven to 200 degrees C.

Add vegetables to a baking pan lined with parchment paper, drizzle with oil and a pinch of salt.

Bake until golden brown (anywhere between 25 - 40 minutes).

Put the dressing ingredients into a small jar, shake and dress your roasted vegetables.

Native recipe and image supplied by Rebecca Sullivan and Damien Coulthard of Warndu.