Name: Sticky caramelised honey-roasted root vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 250 gram beetroot, peeled and cut into 2cm wedges; 250 gram baby carrots, trimmed (or large carrots cut into 2cm batons); 300 gram orange kumara, scrubbed, cut into 3-4cm chunks; 1 tablespoon olive oil; 3 rosemary sprigs, leaves only; 2 tablespoon honey; 3 teaspoon balsamic vinegar; 1 teaspoon flaky sea salt

Sticky caramelised honey-roasted root vegetables

Nadia Lim's honey roasted root vegetable recipe is the ultimate example of how good simple cooking can be. Serve these veges as the perfect gluten-free side dish for your next Sunday roast

Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

250 gram beetroot, peeled and cut into 2cm wedges

250 gram baby carrots, trimmed (or large carrots cut into 2cm batons)

300 gram orange kumara, scrubbed, cut into 3-4cm chunks

1 tablespoon olive oil

3 rosemary sprigs, leaves only

2 tablespoon honey

3 teaspoon balsamic vinegar

1 teaspoon flaky sea salt

Method

1.Preheat oven to 220°C. Line an oven tray with baking paper.

2.Arrange vegetables on the tray in a single layer, keeping the different types separate. Drizzle with olive oil and scatter over rosemary. Roast veges for 20-25 minutes, turning once during cooking, until starting to caramelise.

3.Meanwhile whisk together honey, balsamic vinegar and a good grind of black pepper in a small bowl. Drizzle mixture over cooked vegetables and toss gently to coat. Scatter over salt and return to oven for about 5 minutes until vegetables are cooked through and sticky and caramelised around the edges.

Nadia Lim

Ingredients

Method

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