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- 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
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