Honeyed root vegetables

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Honeyed root vegetables

Serves 8


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


  1. Preheat the oven to 230˚C/210˚C fan/gas mark 8.
  2. 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.
  3. 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