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Health and Beauty

Honey-roasted roots

A medley of root veg coated in honey and rosemary

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Calories	228
Total Fat	9g
Saturated Fat	1g
Total Carbohydrate	--
Sugars	--

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Serves: 6

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Total Time: 45

Prep Time: 20

Cook Time: 25

Ingredients

U.S.

U.K.

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400 gram(s) parsnips
400 gram(s) carrots
400 gram(s) potatoes
400 gram(s) butternut squash
4 tablespoon(s) sunflower oil
3 tablespoon(s) runny honey
4-5 small sprigs of rosemary

Preheat oven to 220°C/200°C fan/Gas 7. Peel vegetables and cut into 2½cm (1in) pieces. Blanch in a large saucepan of boiling, lightly salted water for 5-6 minutes, drain, transfer to a large, non-stick roasting tin.
Mix together the oil and honey and pour over vegetables. Season well and toss to mix evenly before adding the rosemary sprigs. Place in the preheated oven and roast for 20-25 minutes or until golden and tender.