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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.