Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Honey Glazed Roasted Vegetables…
Honey Glazed Roasted Vegetables

Honey Glazed Roasted Vegetables

Brought to you by: Rowse

Prep time:

Cook time:

Serves: 4

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.
Share recipe


  • 400g small carrots , scrubbed and halved lengthways
  • 2 medium parsnips , cut into thick strips
  • 500g new potatoes , scrubbed and cut into chunks
  • 2 tbsp olive oil
  • 1 large red pepper , deseeded and cut into chunks
  • 1 courgette, cut into chunks
  • 1 tsp cumin seeds
  • 2 tbsp Rowse honey Pure & Naural
  • 1 pinch salt
  • 1 pinch black pepper


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.

Shop the ingredients

You might like