Autumn comfort

Honey glazed roasted vegetables

Name: Honey glazed roasted vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 400g (14oz) small (Chantenay) carrots, scrubbed and halved lengthwise; 2 medium parsnips, cut into thick strips; 500g (1lb 2oz) new potatoes, scrubbed and cut into chunks; 2 tbsp olive oil; 1 large red pepper, deseeded and cut into chunks; 1 courgette, cut into chunks; 1 tsp cumin seeds; 2 tbsp Rowse Acacia Honey; Salt and freshly ground black pepper

15 mins to prep
45 mins to cook
Serves 4

This recipe uses:Acacia HoneyWhere to buy

About

Add something extra to your Sunday roast, and feel good about indulging in this lightly sweet veggie dish using our honey roasted vegetable recipe.

Ingredients

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Method

1
Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.
2
Put the carrots, parsnips and potatoes into a roasting pan and add the olive oil, tossing to coat. Transfer to the oven and roast for 20 minutes.
3
Remove the roasting pan from the oven and add the pepper, courgette and cumin seeds, turning all the vegetables over until coated. Season. Roast for a further 15 minutes.
4
Spoon the honey into the roasting pan and toss together so that the vegetables are coated. Roast for a further 5-10 minutes until glazed and golden.
5
Tips: Instead of using cumin seeds, sprinkle the vegetables with chopped fresh rosemary or thyme.