Root vegetable casserole with goat cheese

Set the oven to 200 degrees.

Peel sweet potatoes, carrots, parsnips, and beets.

Cut potatoes, red onions and beets into roughly equal-sized wedges. Cut the carrots, parsnips and sweet potatoes into sticks.

Pour all the root vegetables into an ovenproof dish or spread them out on a baking sheet and drizzle generously with olive oil. Salt and pepper.

Put in the oven for about 30-45 minutes, or until the vegetables have softened and taken on a nice color.

Take out the dish and crumble the goat cheese over it and put it back in the oven again for about 10 minutes. Snip parsley and scatter it over the root vegetable casserole, and serve with aioli.