Roasted Root Vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 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
Method
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.
