Spiced roast vegetables

I don't know where this dish originated, but we have been making it in our family for as long as I can remember. It is a mix of roast vegetables, smothered in olive oil and spices, and baked until soft. A perfect dish for autumn, especially if you have a bumper harvest of root vegetables and pumpkins waiting to be devoured.



This is a very easy dish to prepare, and one that is tasty enough on it's own as well as a great side dish for roasts.

Spiced roast vegetables

Ingredients
Desired amount of vegetables for roasting (we usually use a mix of any or all of the following: capsicum, pumpkin, sweet potato, potato, and jerusalem artichoke - though you are welcome to experiment with other veggies as well - onions and whole garlic cloves in their skin go very nicely)
olive oil - just enough to coat the veggies
pinch of salt
paprika
nutmeg

I usually use 1 generous tbs of sweet hungarian paprika with 1 tsp of nutmeg to about half a standard baking pan/roasting pan of veggies. You can add a little bit of heat with a little hot paprika, chillis, or cayenne pepper if you want it extra spicy. ;)

Method
Cut all veggies to around the same size and arrange in dish.
Sprinkle the salt and spices on top
Add a small amount of olive oil, and mix through the veggies until they are all lightly coated with oil

Place in a 190 oven and cook until veggies are tender - usually 40 minutes or so.
Serve!