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Roasted root vegetables Recipe

Ingredients for people

  • Carrot(s) : 2 whole
  • Parsnip(s) : 2 whole
  • Celeriac(s) : 1 whole
  • Unsalted butter : 50 g
  • Honey : 30 g
  • Fresh thyme : 4 sprig
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Frying oil : 10 ml
Method
  • 1


    Heat oven to 180-190 degrees

  • 2

    Peel the vegetables

  • 3

    Cut the carrots and parsnips into quarters, lengthwise and the celeriac into wedges roughly the same size as the other vegetables.

  • 4

    Pick the leaves off the parsley and chop.

  • 5

    Heat a frying pan and colour the vegetables in the oil until golden then transfer to a baking tray.

  • 6

    Add salt, pepper, butter and honey and put in the oven until tender, roughly 20-25 min.

  • 7

    When cooked, remove from oven and toss through the chopped parsley.

Chef's tip

«Colouring the vegetables before they go in the oven give some texture for the butter and honey to hold on to. »

A simple honey roasted mix of carrots, parsnips and celeriac.

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  • Preparation  20mins
  • Cooking time  30mins
  • Rest time  0h

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