Preheat oven to 200C (400F).

Wash veg well then chop into cubes, about 2cm (1in) square. Break garlic into individual cloves, but don’t worry about peeling.

Toss veg on a roasting tray with a generous glug of olive oil. Sprinkle with thyme. Season.

Roast for 25-35 minutes, stirring once or twice. They’re done when the veg are tender and golden brown.