Ingredients:
675 starchy staples (any combination of plantain, pumpkin, breadfruit, potato, yam, carrots, taro, etc.)
2 tbsp olive oil
a few sprigs sprigs of fresh thyme
1 Scotch Bonnet chilli split in half
2 garlic cloves, crushed
salt to taste
Method:
Pre-heat your oven to 180C. Chop the vegetables into bite-sized pieces.
Transfer the vegetables to a square baking dish then drizzle over the olive oil, adding the thyme, Scotch bonnet, garlic and salt. Toss to combine then spread the vegetables in a single layer.
Transfer to your pre-heated oven and roast for 40-45 minutes, until fork tender.
Remove the chilli (unless you like your food spicy), pile the provisions on a plate and serve as an accompaniment.
