Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Halve and peel the red onion, then cut each half into 3-4 wedges.

Pop the veg onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the mixed herbs.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press). 

Finely chop the chives (use scissors if easier).

When the veg has 8-10 mins of roasting time left, add the green beans to the same tray.

Toss to coat in the oil and seasoning. Return the tray to the oven for the remaining time.

Meanwhile, heat a medium saucepan on medium heat with a drizzle of oil.

Once hot, fry the garlic for 1 min.

Add the creme fraiche, pesto, vegetable stock paste and water for the sauce (see pantry for amount). Stir well to combine, then simmer until the sauce has thickened slightly, 2-3 mins.

Once thickened, remove from the heat.

When everything's ready, share the roasted veg between your plates.

Drizzle over the pesto cream sauce, then sprinkle over the toasted almonds and chives to finish.

Enjoy!