2medium beetrootsquared off and cut into 15 mm cubes
1large sweet potatosquared off and cut into 15mm cubes
1x tbsp cold-filtered rapeseed oil
1x tsp balsamic vinegar
1x tsp herbes de Provence
freshly milled sea salt and ground black pepper
Instructions
Preheat the oven to 200C, line a large baking trap with thick aluminum foil, and brush in a small amount of rapeseed oil.
Peel onion, then cut vertically into quarters, then slice each wedge horizontally to make eight chunks of onion.
Square off the root vegetables (if not perfectly square, no worries) and cut again into 15mm or so cubes. This saves peeling them as well.
Thread each skewer carefully- sequence is entirely up to you.
Combine balsamic vinegar and oil in a small ramekin, mixing well, and brush liberally over skewers. Season with sea salt, freshly milled black pepper and herbes de Provence.
Place in pre-heated and lightly oiled oven tray, and roast for 40 - 45 minutes turning over every 10 minutes to ensure that each side is evenly roasted.