Name: Pepper & honey-roasted roots
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 3 tbsp olive oil; 5 medium carrots peeled and cut into long slices; 1 large celeriac peeled and cut into chunks; 5 parsnips peeled and cut into long sticks; 2 tbsp clear honey; 2 tsp black peppercorn roughly cracked

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Pepper & honey-roasted roots

Pepper & honey-roasted roots

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 55 mins

A star rating of 4.5 out of 5.14 ratingsRate

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The perfect warming veggie dish for any roast dinner

Vegetarian

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A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
5 medium carrots

peeled and cut into long slices
1 large celeriac

peeled and cut into chunks
5 parsnips

peeled and cut into long sticks
2 tbsp clear honey
2 tsp black peppercorn

roughly cracked

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Nutrition: per serving

kcal129
fat5g
saturates1g
carbs19g
sugars3g
fibre7g
protein3g
salt1.19g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 40-50 mins, shaking pan occasionally until golden brown and soft.
step 2

Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.5 out of 5.14 ratings

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