Roasted beetroot and carrot with cumin and smoked paprika

Recipe from Ru, one of our seasonal growers, made at the Farmers Market in October.
 
Ingredients:

·      4 Beetroot, skin on, quartered
·      4 medium carrots, diced
·      3 tsp Cumin seeds
·      4 tsp Smoked paprika (or enough to evenly coat the veg)
·      Sea salt and freshly ground black pepper
·      2tbsp olive oil

Method:

1.    Roughly cut beetroot and carrots, about 3cm chunks. Place in baking tray. Add cumin seeds, smoked paprika, salt, pepper and olive oil. Toss well to coat.
2.    Roast, turning veg halfway through, for 30 minutes or until tender and slightly golden.