Preheat oven to 180ºC.

Add oil, cumin seeds, coriander seeds, brown sugar, brown sugar, rosemary, thyme and vinegar to the butternut and sweet potatoes. Mix until the butternut and sweet potatoes are coated.

Roast for 10 minutes until partially cooked and thereafter toss in Strips and peppers. Roast for 12-15 minutes or until golden and caramelised. Can be served on a bread of your choice with a sweet and chilli sauce.