Root vegetables honey glazed and roasted provide a flavourful sweet kick. Delicious either served on their own or a lovely addition to meat or fish.
Serves: 8
INGREDIENTS
1½ kilograms mixed root vegetables – any selection of parsnips, kumara, baby carrots, turnips and beetroot, Jerusalem artichokes, celeriac, whole unpeeled garlic cloves
4 tablespoons olive oil
2 teaspoons sweet smoked paprika
2 teaspoons cumin seeds
¼ cup honey
3 tablespoons balsamic or sherry vinegar
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Scrub the baby vegetables, only peeling them if necessary. Don’t peel the baby beetroot as they will bleed through the rest of the vegetables. Peel the larger vegetables and cut into large chunks
or wedges.
Combine the remaining ingredients in a large bowl, add the vegetables and toss well.
Place in a single layer on a large lined baking tray, grouping each type together.
Season generously and roast for about 40 minutes, turning the vegetables occasionally until they are glazed and tender.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!