Honey glazed roasted vegetables

Honey glazed roasted vegetables

Add something extra to your Sunday roast, and feel good about indulging in this lightly sweet veggie dish using our honey roasted vegetable recipe.

  • Serves
  • Prep time 15m
  • Cooking time 45m

  • 400g (14oz) small (Chantenay) carrots, scrubbed and halved lengthwise
  • 2 medium parsnips, cut into thick strips
  • 500g (1lb 2oz) new potatoes, scrubbed and cut into chunks
  • 2 tbsp olive oil
  • 1 large red pepper, deseeded and cut into chunks
  • 1 courgette, cut into chunks
  • 1 tsp cumin seeds
  • 2 tbsp Rowse Acacia honey
  • Salt and freshly ground black pepper

1. Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6.

2. Put the carrots, parsnips and potatoes into a roasting pan and add the olive oil, tossing to coat. Transfer to the oven and roast for 20 minutes.

3. Remove the roasting pan from the oven and add the pepper, courgette and cumin seeds, turning all the vegetables over until coated. Season. Roast for a further 15 minutes.

4. Spoon the honey into the roasting pan and toss together so that the vegetables are coated. Roast for a further 5-10 minutes until glazed and golden.

Tips: Instead of using cumin seeds, sprinkle the vegetables with chopped fresh rosemary or thyme.