- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 5 medium carrots, peeled and cut into long slices
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 large celeriac, peeled and cut into chunks
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 5 parsnips, peeled and cut into long sticks
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 2 tbsp clear honey
- 2 tsp black peppercorn, roughly cracked
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.