Honey-Roast Root Vegetables
Honey-Roast Root Vegetables takes about 50 min and serves 6. It needs 8 ingredients: carrot, parsnip, beetroot, red onion, olive oil, and honey. It is rated easy to make.
- Total time
- 50 min
- Serves
- 6
- Difficulty
- Easy
Ingredients
- 500 g carrots, halved lengthways
- 500 g parsnips, quartered
- 400 g beetroot, in wedges
- 2 red onions, in wedges
- 4 tbsp olive oil
- 2 tbsp honey
- a few sprigs of rosemary
- flaky sea salt
Method
Cut to size
Cut everything to a similar thickness, keeping the beetroot slightly smaller since it takes longest. Mismatched sizes are why roast veg comes out half burnt and half raw.
Oil and season
Toss with the oil, rosemary and plenty of salt, and spread across two trays. One crowded tray steams; two roomy trays roast.
Roast
Roast at 200°C, turning once halfway, until the edges are caramelised and a knife slides in easily.
40 minGlaze
Trickle over the honey and return to the oven for five minutes. Adding it at the start would burn it long before the vegetables were done.
5 min
Tagged
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