• 2 carrots scraped and end trimmed
  • 2 small white turnips, peeled and trimmed
  • 2 parsnips peeled and trimmed
  • 2 cooked beetroot
  • 2 tablespoons Rice Bran Oil
  • a pinch of sea salt
  • 1 tablespoon runny honey


  • STEP 1
    Heat oven to 180 C. Cut all the vegetables, except the carrots, into similar sized pieces, carrots take longer to cook , so make them slightly smaller. Season. Toss them really well in the oil.
  • STEP 2
    Scatter into a roasted tin, making sure not to overcrowd the vegetables. Roast for about for 45 - 60 mins until cooked and caramelised.
  • STEP 3
    Stir in the honey, serve whilst hot.

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