Name: Honey-roasted summer veg recipe
Yield: Serves: 6
Ingredients: 300g(10oz) Chantenay carrots; 300g (10oz) medium beetroots; 12 shallots, peeled, halved if large; A few bay leaves and sprigs of thyme; 3tbsp olive oil; Salt and freshly ground black pepper; 200g (7oz) asparagus tips; 2tbsp balsamic or honey cider vinegar; 3tbsp blossom honey; 2tsp each coriander and cumin seeds, lightly crushed; 2tbsp pumpkin, or sunflower, seeds

By GoodtoKnow

published 20 July 2019

in Recipes

These sweet mixed vegetables would go great with roast chicken, beef, lamb and pork, so don't forget to check out our roast dinner recipes too.

Ingredients

300g(10oz) Chantenay carrots
300g (10oz) medium beetroots
12 shallots, peeled, halved if large
A few bay leaves and sprigs of thyme
3tbsp olive oil
Salt and freshly ground black pepper
200g (7oz) asparagus tips
2tbsp balsamic or honey cider vinegar
3tbsp blossom honey
2tsp each coriander and cumin seeds, lightly crushed
2tbsp pumpkin, or sunflower, seeds

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Method

Set the oven to 200°C or gas mark 6.
Trim the carrots and halve lengthways if large. Remove any shoots and roots on the beetroot to 1cm (½in) and then quarter or cut into thin wedges.
In a large roasting tin, spread out the carrots, beetroot and shallots in one layer. Tuck in the bay leaves and thyme sprigs. Drizzle with the oil and season. Roast in the oven for 40 mins.
Stir in the asparagus and drizzle with the vinegar and honey. Sprinkle with the spices and seeds and roast for another 20 mins until the vegetables are tender, stirring occasionally. (Not suitable for freezing).

Top Tip for making Honey-roasted summer veg

Woman's Weekly cookery editor Sue McMahon says: Young parsnip and chunks of swede would go well in this mixture, too, if you’re making it in the winter.

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