Honey Roasted Root Vegetables
“Eat food from the ground, the sea and the sky – and less from the factories.” - Nadia Lim
We love this quote from Nadia Lim, a favourite among the Honey Love NZ team. It can be easy to forget that honey is a perfect addition to savoury recipes too, so we wanted to highlight a recipe we adore by Nadia, her honey-roasted root vegetables. Prepare for your mouth to water just reading the ingredients!
Image by Nadia Lim
I N G R E D I E N T S :
250g beetroot, peeled and cut into 2cm wedges
250g baby carrots, trimmed (or large carrots cut into 2cm batons)
300g orange kumara, scrubbed, cut into 3-4cm chunks
1 tbsp olive oil
3 sprigs rosemary, leaves only
2 tbsp honey (we recommend using our Ginger honey)
3 tsp balsamic vinegar
1 tsp flaky sea salt
M E T H O D :
Preheat oven to 220°C. Line an oven tray with baking paper.
Arrange vegetables on the tray in a single layer, keeping the different types separate.
Drizzle with olive oil and scatter over rosemary.
Roast for 20-25 minutes, turning once during cooking, until starting to caramelise.
Meanwhile whisk together honey, balsamic vinegar and a good grind of black pepper in a small bowl.
Drizzle mixture over cooked vegetables and toss gently to coat.
Scatter over salt and return to oven for 5 minutes until vegetables are cooked through and sticky and caramelised around the edges.
Please Note: this recipe belongs to Nadia Lim and can be found here.