Roast Root Vegetables Recipes

Ingredients :

4 parsnips

2 carrots

2 small orange sweet potatoes

4 beetroots, cut into wedges

8 cloves garlic, unpeeled

1/4 cup (60ml / 2 fl oz) oil

1 tbsp honey

1 tsp cumin seeds

1/2 tsp cracked black pepper

1/2 tsp rock salt

Method :

Preheat the oven to moderately hot 200C (400F / Gas 6). Cut the parsnips, carrots and sweet potatoes into 10cm (4 inch) lengths. Place all the vegetables and garlic in a large baking dish, and drizzle with the oil and honey. Sprinkle with the cumin seeds, pepper and salt. Toss to coat. Bake the vegetables for 40-50 minutes, or until they are tender inside and golden brown outside.

Serves 4

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