Amazing Roast Vegetables

Hi, this recipe is taken from my Vegan Pie recipe but without the pie crust and the chard because my whole family all loved the veg. We served it at our Christmas Party and it went down really well. Hope you enjoy!

Dietary Info:
-Suitable for Vegans and Vegetarians
-Dairy-Free
-Gluten-Free
-No Nuts

 Ingredients:

-80ml olive oil, plus extra for brushing {I used Extra Virgin. Also, measure this out and put in a seperate bowl before hand because in the recipe you're asked for 2tbsp of it then maybe 1tsp or something}

-2 tsp ground cumin 

-½ tsp ground cinnamon 

-1 tbsp vegan red wine vinegar (we used Aspall) {I used white wine vinegar, the taste at the end as quite sharp though but nice}

-3 beetroots (about 400g), peeled and sliced into rounds about ½ cm thick {i used a pack of 4 that totalled 300g}

-1 small celeriac (about 750g), peeled, cut into quarters and then sliced into triangles about 1 cm thick {Mine was 400g}

-4 thyme sprigs, leaves picked {I used 2tsp of dried thyme but in doing this you can't take it out at the end}

-4 fat unpeeled garlic cloves {I chopped mine into cubes and rosted them a I thought it would be easier}

-3 large sweet potatoes (about 600g), peeled and sliced into rounds about ½ cm thick

-2 tsp smoked paprika {I used Hot Parika}

Method: 

1:First, make the beetroot. Heat oven to 220C/200C fan/gas 7. Mix together 1½ tbsp oil with the cumin, cinnamon and vinegar, and rub the mixture all over the beetroot. Put the beetroot into a small roasting tin, season well, then cover with foil and roast for 20 mins.{If you do this you may want to take it out about 15mns before the rest of the veg as in my oven at least, it cooked lot quicker}

2:Meanwhile, toss the celeriac with 2½ tbsp oil, the thyme, garlic and some seasoning in a second roasting tin. Separate out the slices so they cook evenly, then cover the tin in foil. In a third roasting tin, mix the sweet potato with the remaining oil, the smoked paprika and some seasoning, and cover with foil. Once the beets have cooked for 20 mins, add the celeriac and sweet potato to the oven alongside them, and roast all the veg for 40 mins further or until tender. Remove the thyme sprigs {Unless you used dried thyme}, squeeze the garlic cloves out of their skins and mash them in with the celeriac, then leave all the veg to cool. All the veg can be cooked the day before and kept in the fridge.