Root vegetables honey glazed and roasted provide a flavourful sweet kick. Delicious either served on their own or a lovely addition to meat or fish.
Serves: 8
INGREDIENTS
1½ kilograms mixed root vegetables – any selection of parsnips, kumara, baby carrots, turnips and beetroot, Jerusalem artichokes, celeriac, whole unpeeled garlic cloves
4 tablespoons olive oil
2 teaspoons sweet smoked paprika
2 teaspoons cumin seeds
¼ cup honey
3 tablespoons balsamic or sherry vinegar
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Scrub the baby vegetables, only peeling them if necessary. Don’t peel the baby beetroot as they will bleed through the rest of the vegetables. Peel the larger vegetables and cut into large chunks
or wedges.
Combine the remaining ingredients in a large bowl, add the vegetables and toss well.
Place in a single layer on a large lined baking tray, grouping each type together.
Season generously and roast for about 40 minutes, turning the vegetables occasionally until they are glazed and tender.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.