Honey-roasted root veg­eta­bles

Ready in 40 min­utes | Serves 4 | DF | GF

Nadia - - FOOD HONEY -

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.

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