Serves 4.

INGREDIENTS

• 200g Jerusalem artichokes
• 1 jicama, peeled and cut into wedges (optional)
• 200g parsnips, peeled and quartered lengthways
• 300g heirloom or Dutch carrots, trimmed
• 2 leeks, cut into 2 cm rounds
• 2 medium Spanish onions, peeled and cut into wedges
• 12 asparagus spears, trimmed
• 3 tablespoons extra virgin olive oil

Garlic tahini drizzle:

• 1 garlic clove, crushed
• Sea salt, to taste
• 70g sesame tahini
• 3-4 tablespoons fresh lemon juice or more, to taste
• 2-3 tablespoons water
• Red pepper flakes

METHOD

1. Preheat oven to 200°C (400°F).
2. To prepare the artichokes, scrub well but don't peel unless the skin seems too rough. Cut in half lengthwise and immediately rub the cut surface with half a lemon to stop it browning.
3. Place all the prepared vegetables, except the asparagus, in a single layer, on a lined roasting tray (or two). You don’t want the vegetables to crowd, as they won’t roast and crisp up. Drizzle with oil and rub to coat. 
4. Roast for 25 minutes, turning the vegetables once, and then take out and add the asparagus. Roast for a further 5 minutes or until the asparagus is just cooked and all the vegetables are golden around the edges.
5. Meanwhile, to make the garlic tahini drizzle, place the garlic and a pinch of salt in a mortar and pestle and mash to a purée. Transfer to a bowl and whisk in the tahini. Add the lemon juice and a little bit of the water, whisking continuously, adding a little more water each time until the sauce reaches the consistency of thick cream (or runny yoghurt). Taste and adjust seasoning.
6. Arrange the roasted vegetables on a serving platter and pour over garlic tahini drizzle.

Recipe by Lee Holmes | www.superchargedfood.com | @leesupercharged