Honey Roast Vegetables.

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Hearty, earthy and delicious honey and sherry glazed vegetables.

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Delicious honey roasted vegetables are the starting point for several different dishes. Cook once eat several times!

Servings: people

Author: Helen Best-Shaw

Prep Time10

Cook Time50

Total Time1

Ingredients

2 tbsp sherry – oloroso or other nutty sherry
2 tbsp olive oil
½ tsp pimento
1 tbsp honey
salt and pepper
2 medium carrots - peeled and cut into batons.
2 medium parsnips - peeled and quartered
2 medium potatoes - peeled and cut into wedges,
1 large red onion - peeled and cut into wedges
½ medium fennel - to taste. Cut into wedges. Keep leafy tops.
2 medium beetroot - peeled and cut into wedges.
3 cloves garlic – peeled and left whole
2 sprigs thyme

Instructions

Preheat oven to 200ºC / Gas Mark 6 / 400ºF
Mix honey, olive oil, sherry, and pimento, and season with salt and pepper.
Place carrots, parsnips, potatoes, and garlic on a piece of baking parchment in a roasting pan, and coat with the oil and sherry mixture. Then add the fennel and onion wedges, taking care that they don’t fall apart.
Add the beetroot to one corner of the roasting pan, so as not to discolour all the other vegetables.
Place thyme on top.
Roast for 50 minutes.

Notes

Variations

Serve these honey roast vegetables hot, straight from the oven. They can be an accompaniment to roast meat or the main feature, with rice or grains and some green vegetables. Alternatively, use as a warm salad topping.
Make a roast vegetable hummus. Whizz leftovers into a dip with a can of chickpeas, a drizzle of olive oil and dollop of tahini.
Add some stock and whizz into a delicious soup for the third way of serving.More Tips and Tricks with Roast Vegetables

Hints & Tips

Mix it up – most vegetables will roast well. Root vegetables that roast well include carrots, potato, sweet potato, parsnip, celeriac, kohlrabi, beetroot, turnip, swede (rutabaga), beetroot, onions and garlic. Other vegetables for roasting include courgette (zucchini), squashes and pumpkin, bell peppers, aubergine (egg plant), cauliflower, broccoli, asparagus and Brussels sprouts.
Cut your veg into similar-sized pieces and roast vegetables of a similar "hardness" together. If you need to cut down on cooking time, parboil root vegetables.
Spread your veg out well in the roasting pan or pans – they need space so that they roast, not steam. If you need to use more than one pan, that's OK. Once they start cooking and shrink down you can combine the trays.
Roast beetroot separately to keep it from colouring the whole batch.
Make it vegan by using maple syrup instead of honey.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.