Honey Glazed Roasted Vegetables
By Rowse
Published on 04 November 2022
Feel good about indulging in this lightly sweet veggie dish. Looking for more roast dinner side dishes or still need Sunday lunch inspiration? Look no further.Time and servings
1 hr 5 minsTotal time
4Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 400 g of small carrots, scrubbed and halved lengthways
- 2 medium parsnips, cut into thick strips
- 500 g of new potatoes, scrubbed and cut into chunks
- 1 large red pepper, deseeded and cut into chunks
- 1 courgette, cut into chunks
- 1 tsp of cumin seeds
- 2 tbsp of rowse honey pure & naural
- 1 pinch of salt
- 2 tbsp of olive oil
- 1 pinch of black pepper
Method
Step 1
Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.Step 2
Put the carrots, parsnips, and potatoes into a roasting pan and add the olive oil, tossing to coat. Transfer to the oven and roast for 20 minutes.Step 3
Remove the roasting pan from the oven and add the pepper, courgette, and cumin seeds, turning all the vegetables over until coated. Season. Roast for a further 15 minutes.Step 4
Spoon the honey into the roasting pan and toss together so that the vegetables are coated. Roast for a further 5-10 minutes until glazed and golden.Step 5
Tip: Instead of using cumin seeds, sprinkle the vegetables with chopped fresh rosemary or thyme.