1. Heat oven to 200 degC. Cut peeled kumara, peeled carrots, peeled parsnips and potatoes into similar sized large chunks. Place all vegetables in a roasting pan. Drizzle with olive oil, season with salt and pepper, sprinkle with smoked paprika and toss well to coat evenly.
2. Roast for 30 minutes, tossing once during cooking, until vegetables are caramelised and tender. Serve hot as a vegetable accompaniment.  

Tip: This is a very versatile recipe - the same cooked veges can be whizzed up to make a thick, spicy dip; add stock to this puree and you have a delicious winter soup; or simply serve hot as a side dish or cold as a delicious salad.