Pepper & honey-roasted roots

Pepper & honey-roasted roots

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(14 ratings)

Prep: 10 mins Cook: 55 mins


Serves 8
The perfect warming veggie dish for any roast dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal129
  • fat5g
  • saturates1g
  • carbs19g
  • sugars3g
  • fibre7g
  • protein3g
  • salt1.19g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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


  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.

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Comments, questions and tips

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20th Nov, 2016
Lovely side dish and so easy for two or more. I added swede to the combination. I'd certainly eat it again. I served it with roast chicken, boulangere potatoes and sprouts. It hit the right spot for sure
29th Dec, 2013
These were really nice, I enjoyed using the celeriac as never had before (it has quite a nutty, coconut smell to it). However would next time cook for a little less time or on a slightly lower heat as they were maybe just slightly overdone.
12th Apr, 2013
Beautiful! Served with roast leg of lamb - not a scrap left, enjoyed by all. Will make these again.
27th Dec, 2012
Used what we'd got - leeks instead of celeriac and golden syrup replaced honey. A light dusting of nutmeg too and it was absolutely delicious. Great accompaniment to Boxing Day dinner.
manyfaced's picture
6th Mar, 2012
Awesome recipe! Made it yesterday. Used baby carrots - they turned out divine. Did not have celeriac (but definitely trying it next time), but added cloves of garlic in after having fried parsnips and carrots (cloves peeled but not cut). Roasted garlic added amazing smell and was delicious! Thank you for the recipe - it is a keeper!
21st Dec, 2011
I've been making this side dish for years and it always goes down well. Have even managed to convert a non parsnip eater since making them try it.
26th Dec, 2010
Amidst an almost disastorous christmas dinner - these turned out brilliantly, everyone loved them and they're apparenly fool proof!
4th Apr, 2010
Great side dish for a roast, especially pork. I will make this again.
13th Feb, 2008
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!
13th Dec, 2007
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.
13th Dec, 2017
Can this be frozen? If so, what is the best way to re-heat?
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. We do not recommend freezing this. All our freezable recipes are marked with a blue star above the nutritional information.
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