Toss a mixture of seasonal vegetables – we love carrots, beetroot, cauliflower, potato, sweet potato, parsnips – in olive oil and sprinkle liberally with Tasman Sea Salt with Wakame Seaweed.

You can cook them as simply as this, or add some smashed garlic cloves and sprigs of thyme or rosemary to the pan before oven roasting for 30 – 40 minutes depending on the vegetables. You may want to cook certain vegetables in separate trays as they might need different amounts of time.