Name: Roasted root vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: British
Ingredients: 5 carrots peeled and quartered; 5 parsnips peeled and quartered; 1 celeriac peeled and cut into 2cm cubes; ½ a swede peeled, cut into 2cm cubes; 2 tbsp olive oil; 1 garlic bulb, halved; clear honey to drizzle

5 carrots
peeled and quartered
5 parsnips
peeled and quartered
1 celeriac
peeled and cut into 2cm cubes
½ a swede
peeled, cut into 2cm cubes
2 tbsp olive oil
1 garlic
bulb, halved
clear honey
to drizzle

Method

step 1
Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.

Roasted root vegetables

Method

step 1

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Ingredients

Nutrition

Method

step 1

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