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Honey & cumin roast vegetables

These versatile root vegetables are roasted with a drizzle of honey and sprinkling of spice

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400g (14oz) small Chantenay carrots, 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 Greenfields cumin seeds
2 tbsp Shahd Honey
Greenfields Salt and cracked black pepper

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

Information not currently available

These versatile root vegetables are roasted with a drizzle of honey and sprinkling of spice

In this recipe

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Honey & cumin roast vegetables

These versatile root vegetables are roasted with a drizzle of honey and sprinkling of spice

In this recipe

Shahd Honey Unfiltered 454g

Cumin Seeds 75g

Cracked Black Pepper 75g

Related cooking

Crispy, baked, seasoned Brussel sprouts with tangy balsamic glaze

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Crispy, herby, polenta fries

Salmon poke bowl with black seed oil

Pink rose tea

Cheesy courgette casserole

Spicy fish soup

Thai red curry paste

Pyaaz Pakoda (Onion Bhaji)

Pasta Shells Stuffed with Spinach

Aubergine Masala

Free delivery with 10 or more products

Free delivery with 10 or more products

Discover a world of taste

Greenfields Herbs & Spices

Since 1982

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