180g(1 cup) butternut squashpeeled and cut into cubes
180g(1 cup)Jerusalem artichokespeeled and cut into cubes
180g(1 cup) roasting potatoescubed
2tablespoonsfresh thymechopped
3tablespoonsolive oil
Salt and pepper
Instructions
Preheat the oven to 180C (350F). Place the butternut squash, Jerusalem artichoke and potato on a baking tray in one layer. Sprinkle the fresh thyme and massage in the olive oil until the vegetables are coated evenly with the thyme and the oil. Sprinkle the vegetables with salt and pepper and roast them for 15-25 minutes until the vegetables are tender.