Baked root vegetables with rosemary and sea salt

When one chilly day bestowed upon us here in Sydney going into Autumn my body craved some baked vegetables with chunks of sea salt and coriander, rosemary from my garden and baby tomatoes for a touch of sweetness.
Easy and delicious with some baked fish and fresh pesto or garlic mushroom and brown rice which is what I did.


1 medium size sweet potato
1 tablespoon celtic sea salt
freshly ground black pepper
coriander seeds cracked in a mortar and pestle with the salt and pepper
3 sprigs rosemary
a spanish onion
250g pumpkin
baby tomatoes
parsnip


Cut all the above vegetables into good size chunks throw in large bowl and season with the spice mix good quality olive oil and the baby tomatoes. Bake in a medium oven for 25 minutes