Sticky cararmelised 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
- 10 mins preparation
- 30 mins cooking
- Serves 4
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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
- 1Preheat oven to 220°C. Line an oven tray with baking paper.
- 2Arrange 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.
- 3Meanwhile 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.
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