Roasted root vegetables with thyme and honey
Carrots, beetroot, parsnips, sweet potato and red onion roasted on one tray and glazed with honey, lemon and thyme. A side or a light main in about an hour.
Ingredients
- 300 g carrots about 4 medium, peeled
- 300 g beetroot 2 medium, peeled
- 250 g parsnips 2 medium, peeled, or the same weight of celeriac
- 350 g sweet potato 1 large, scrubbed or peeled
- 2 small red onions 150 g
- 6 cloves garlic 18 g, unpeeled
- 3 tbsp extra virgin olive oil about 40 g
- 1 tbsp honey 21 g
- 1 tbsp lemon juice 15 g
- 6-8 sprigs fresh thyme or 1 tsp dried thyme
- 1 tsp fine salt 5 g
- Black pepper
Instructions
- Heat the oven to 220°C (200°C fan). Line a large roasting tray with baking paper; if your tray is small, use two. Crowded vegetables steam instead of browning.
- Cut the carrots and parsnips into 5-6 cm batons, the sweet potato into 3 cm chunks, the beetroot into 2 cm wedges and the onions into 6 wedges each. Beetroot is denser than the rest, so it needs the smaller cut to be ready at the same time.
- Toss the carrots, parsnips, sweet potato and onions in a bowl with 2 tbsp olive oil, most of the salt and some pepper. Spread them on the tray in one layer. Toss the beetroot separately with the last tablespoon of oil and the rest of the salt and put it at one end of the tray, so it does not stain everything pink.
- Tuck the garlic cloves and half the thyme sprigs between the vegetables. Roast for 25 minutes.
- Stir the honey, lemon juice and the leaves from the remaining thyme together. Take the tray out, turn the vegetables with a spatula and drizzle the glaze over them. Roast for another 15-20 minutes, until a knife slides easily into the beetroot and the edges are caramelised.
- Squeeze the soft garlic out of its skins over the vegetables, taste for salt and serve warm.