Pepper & Honey-roasted Roots
This recipe creates a delightful side dish that beautifully showcases the earthy flavors of carrots, celeriac, and parsnips. The vegetables are roasted to golden perfection, accentuated with a drizzle of sweet honey and a hint of freshly cracked black pepper. A delightful and simple treat that's sure to please your taste buds!
— Constant Cookbook
Ingredients
- 3 tbsp olive oil
- 5 medium carrots , peeled and cut into long slices
- 1 large celeriac , peeled and cut into chunks
- 5 parsnips , peeled and cut into long sticks
- 2 tbsp clear honey
- 2 tsp black peppercorns , roughly cracked
Instructions
- Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 40-50 mins, shaking pan occasionally until golden brown and soft.
- Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.
Cook Time
55M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 129 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 1.19 milligram of sodium
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