Preheat the oven to 200 °C (180 °C fan).

Cut all the vegetables into pieces of roughly equal size. No need to peel the butternut squash or organic carrots.

Spread them on a baking tray lined with baking paper. Drizzle with olive oil, add the cumin, rosemary, salt and pepper and toss with your hands.

Roast for 30 to 35 minutes, stirring halfway through, until the edges are nicely golden.

Serve with a fried or soft-boiled egg, or with quinoa cooked in the meantime. A squeeze of lemon or a spoonful of plain yogurt on top and it is ready.