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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!