Peel and cut into quarters all the carrots and parsnips.
Peel the celriac and swede, and cut them into 2cm cubes.
Pre-heat the oven to 180C (200C without a fan).
Use an oil spray or smear 1-2 drops of oil inside a roasting tin to prevent the veggies sticking to it.
Put all the veg and garlic together in the tin.
Roast for about 50-60 minutes, until the veg starts to soften and turn golden.
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