Roast Root Veg with Honey & Garlic
This great-tasting side dish is pretty flexible and can be tweaked according to the veg you have available – we’ve used parsnips and carrots here, but you could also use sweet potatoes, beetroots or even slices of butternut squash (cooking times may vary slightly). Serves 4 as a side dish.
Method
Preheat the oven to 200°C (Gas Mark 7). Cut the parsnips in half lengthwise, and then cut each piece in half lengthwise again – remove any woody bits from the centre of each piece if necessary. Next, cut across the middle of each piece and then cut these lengths into smaller batons (as a rough guide, aim for roughly the width and length of your index finger!). Cut the carrots the same way. Place a large pan of water over a high heat and bring to the boil, then add the veg sticks and let them simmer for 2 minutes, then drain. Take a large mixing bowl and add the honey, oil, a large pinch of salt and plenty of black pepper, then crush in the garlic. Whisk it all together, then add the drained veg and toss to coat evenly. Tip the dressed veg into a large roasting tray, spreading them out evenly, then cook in the hot oven for about 25 minutes (turn them after 10 minutes) or until golden, lightly sticky and nicely crisp around the edges.
