Instructions

1. Preheat the oven

Preheat to 200°C (fan 180°C).

Line a baking tray with parchment paper.

2. Prepare the vegetables

Place all chopped vegetables into a large bowl.

Drizzle with olive oil and toss to coat evenly.

3. Season

Add thyme, sea salt, and black pepper.

Mix well so everything is evenly coated.

4. Roast

Spread the vegetables in a single layer on the tray.

Roast for 30–35 minutes, turning halfway, until golden and tender.

5. Add the truffle

Remove from the oven and drizzle with white truffle oil while hot.

Toss gently to coat without overpowering.

6. Plate

Transfer to a warm serving dish.

Finish with an extra pinch of salt or herbs if needed.