Honey-roasted root vegetables
Ready in 40 minutes | Serves 4 | DF | GF
250g beetroot, peeled and cut into 2cm wedges 250g baby carrots, trimmed (or large carrots cut into 2cm batons) 300g orange kumara, scrubbed, cut into 3-4cm chunks 1 Tbsp olive oil 3 sprigs rosemary, leaves only 2 Tbsp honey 3 tsp balsamic vinegar 1 tsp flaky sea salt
1Preheat oven to 220°C. Line an oven tray with baking paper.
2Arrange vegetables on the tray in a single layer, keeping the different types separate. Drizzle with olive oil and scatter over rosemary. Roast veges for 20-25 minutes, turning once during cooking, until starting to caramelise.
3Meanwhile whisk together honey, balsamic vinegar and a good grind of black pepper in a small bowl. Drizzle mixture over cooked vegetables and toss gently to coat. Scatter over salt and return to oven for about 5 minutes until vegetables are cooked through and sticky and caramelised around the edges.