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, sugar 3g, salt 1.19 g

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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, sugar 3g, salt 1.19 g

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