Sweet roasted root vegetables
A touch of honey brings out the natural sweetness in these roasted carrots, parsnip, beetroots and shallots.
Per Serving 141kcals, 3.7g fat (0.5g saturated), 27.6g carbs, 17.7g sugars, 1.7g protein, 4g fibre, 0.056g sodium
Prep: Cook: |
10 minutes 35 minutes |
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Difficulty: | Easy | |
Serves: | 8 portions |
Ingredients |
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3 beetroots, peeled and chopped into chunks |
3 parsnips, peeled and chopped into chunks |
4 carrots, peeled and chopped into chunks |
5 shallots, peeled and halved |
5 tbsp honey |
Olive oil |
Salt and black pepper |
directions
- Preheat the oven to 230˚C/210˚C fan/gas mark 8.
- Combine all of 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 tender and golden-brown, tossing every 15 minutes or so.