Step 1

Preheat the oven to 180°C/350°F/gas

Step 2

Scrub the root veg really well. Peel and halve the onions, then quarter or halve the rest of the veg, leaving any smaller carrots whole.Place the veg, one at a time, on a board and cut between the handles of two wooden spoons so that, when you slice down, the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all the way along. Place into a large roasting tray.To make the festive jerk-inspired rub, peel the garlic, peel and halve the shallots, then halve and deseed the scotch bonnets (wear gloves!). Place in a food processor with the bay, allspice and cloves. Finely grate in the whole nutmeg, strip in the thyme leaves, then add the chives, 1 tablespoon of oil and a pinch of sea salt and black pepper. Blitz to a smooth paste.Add the remaining ingredients, then blitz again until smooth. Drizzle half of it over the veg, add an extra drizzle of oil, toss everything together, then roast for 1 hour, or until golden and caramelised, shaking the pan halfway. Pour the rest into a jar and store in the fridge for another day (see tip).