Honeyed root vegetables reicpe

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3 beetroots, peeled and chopped into chunks

3 parsnips, peeled and chopped into chunks

4 carrots, peeled and chopped into chunks

5 shallots, halved

5 tbsp honey

Olive oil

Salt and black pepper

Preheat the oven to 230˚C/210˚C fan/gas mark 8.
Combine all the vegetables in a large bowl. Drizzle with the honey and a generous amount of olive oil and season with salt and black pepper. Toss to coat.
Move the vegetables to a baking tray and roast for 35-40 minutes or until the vegetables are tender and golden-brown, tossing every 15 minutes or so.

Per Serving: 141kcals, 3.7g fat (0.5g saturated), 27.6g carbs, 17.7g sugars, 1.7g protein, 4g fibre, 0.056g sodium

Honeyed root vegetables