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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.
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Ingredients

  • 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

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.

Shop the ingredients

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