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Honey Roasted Seasonal Vegetables 

Ingredients:

Potatoes

Carrots

Kumura

Parsnip

½ a bunch of fresh rosemary

½ a bulb of garlic

olive oil

tablespoon runny honeygood-quality balsamic vinegar

Method:

  1. Preheat the oven to 190°C

  2. Bring a large pan of salted water to the boil and peel and chop the veges

  3. Place the veges into the pot and parboil for 5 to 10 minutes, or until half cooked. Drain the veges, then leave them to steam dry. Then return the veges to the hot pan and shake it around to scuff up the edges.

  4. Pick the rosemary leaves and scatter over the veges. Break up and scatter with half of the garlic cloves, unpeeled, a drizzle of olive oil, and a pinch of sea salt and black pepper, then place in a large roasting tray.

  5. Place the veges in the tray, then drizzle over a good lug of olive oil and season well with salt and pepper.

  6. Scatter over the remaining garlic cloves and roast all the veges in the hot oven for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious – about 10 minutes before they’re ready, drizzle the honey over the carrots and add a lug of balsamic to the beets, then return to the oven.