eat:

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
  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.
  5. Roast for a further 5-10 minutes until glazed and golden.
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In this recipe:

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

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