Pepper & honey-roasted roots

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1. 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.
2. 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.

Per serving

129 kcalories, protein 3g, carbohydrate 19g, fat 5 g, saturated fat 1g, fibre 7g, salt 1.19 g

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• ange

  28 November 2007

  ange rated this recipe

  

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• Elaine

  13 December 2007

  Elaine rated and commented on this recipe

  

  I've made this at Christmas every year since you printed it because everyone loves it! You can prep it ahead and the veg has a lovely earthy sweetness.

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• smokey67

  29 December 2007

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• Laine

  13 February 2008

  Laine rated and commented on this recipe

  

  The hardest part of this was peeling the veg, but we all loved it, especially the celeriac, never tasted it before, will be having it again, it was all lush!

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• Aida G

  18 November 2009

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 55 mins

Vegetarian

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

Per serving

129 kcalories, protein 3g, carbohydrate 19g, fat 5 g, saturated fat 1g, fibre 7g, salt 1.19 g

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