Preheat your oven to 200ºC/390ºF. A hot oven is crucial as it helps to caramelize the vegetables beautifully, giving them a sweet and savory flavor.
Peel all of the vegetables and then cut them into 2 to 3 cm (about 1 inch) pieces. Try to keep the pieces uniform so they cook evenly.
Tip all the chopped vegetables into a baking dish. Make sure there’s enough space for them to roast, rather than steam.
Pour the olive oil over the vegetables. Use your hands to turn everything together so that each piece is well-coated with oil.
Sprinkle the turmeric, salt, chili flakes (if you’re using them), and brown sugar over the vegetables. This mixture adds layers of flavor; the brown sugar will help achieve that lovely caramelization.
Mix everything well to ensure all the vegetables are evenly coated. This step is really important for achieving flavor in every bite.
Roast for 35 to 40 minutes until everything is cooked through and has some caramelization on it. You’ll notice the vegetables changing in color and developing a slightly crispy exterior.
Once finished, remove from the oven and garnish with fresh parsley if desired. This adds a touch of freshness and color to the dish.
