Honey roasted root vegetables

Honey roasted root vegetables

We've given the vegetables a helping hand to caremelise by adding a little honey.

By , 21 September 2015
Honey roasted root vegetables
  • Ready in: 60 mins
  • Serves: 8
  • Price: 40p per serving
Nutritional Info
Each 258g serving contains
  • Fat med
    8.6g
    12%
  • Saturates low
    1.1g
    5%
  • Sugars med
    18.5g
    21%
  • Salt low
    0.2g
    3%
  • Energy 879KJ 210KCAL
    10%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 341kJ/81kcal.
Ingredients
  • 1 butternut squash, peeled
  • 300g pack Asda Long Life Cooked Beetroot (without vinegar)
  • 4 parsnips, peeled
  • 16 Chantenay carrots
  • 4 tbsp sunflower oil
  • 4 tbsp clear honey
Method
  • Remove the seeds and fibres from the squash and cut the flesh into even pieces.

  • Drain the beetroot and pat dry with kitchen paper. Cut into even sized pieces.

  • Top and tail the parsnips and cut into 2 shorter pieces. Cut the thick ends into quarters and the bottom piece in half. Top the carrots. Put the squash, carrots and parsnips in a pan and cover with cold water. Bring to the boil and simmer for 4 minutes. Drain well.

  • Heat the oil in a roasting tin at 220/200 Fan/Gas 7 for 4 minutes. Add all the veg and turn over in the fat. Roast for 20 minutes. Drizzle on the honey and turn the vegetables to coat. Roast for 10 more minutes. Put in a warm serving dish and season with pepper.