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Honey Roasted Root Vegetables - Carrots, Parsnips, Swede, Celeriac

Honey-Roasted Root Vegetables

Honey-roasted root vegetables are a delicious side dish that brings more comfort to a roast dinner while packing the plate with goodness and flavour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: British
Ingredients Method

Ingredients
  

  • 2 Large Carrots Peeled and Chopped
  • 2 Parsnips Peeled, Cores Removed, and Chopped
  • ½ Swede Peeled, Chopped
  • ½ Celeriac Peeled, Chopped
  • 2 Tbsp Honey
  • 2 Tbsp Olive Oil
  • 1 Tbsp Paprika
  • 1 Tbsp Thyme Chopped
  • Salt / Peper to Taste
  • 5 g Fresh Parsley Chopped

Method
 

  1. Bring a pan of water to a boil, blanch the swede for 6 minutes, and then add the carrots. Cook for another 4-6 minutes, depending on the size of the vegetables. They should begin to soften but not actually finish cooking. Drain and dunk into cold water, preferably with ice.
  2. Preheat the oven to 200C or 180C Fan or 400F or Gas 6
  3. In a small bowl, combine the honey, olive oil, paprika, thyme, and salt & pepper to taste.
  4. In a bowl, mix the blanched vegetables with the raw vegetables. Pour the marinade over them and toss to combine. Ensure the vegetables are evenly coated.
  5. Line a baking tray with parchment paper and arrange the vegetables in a thin, single layer to ensure even cooking.
  6. Roasting on the top shelf for 25-30 minutes until the vegetables have begun to brown and turn tender.
  7. Garnish with chopped parsley to serve.