Rosemary and Honey Roasted Vegetables

RECIPE INFO

Serves 4

Rating
1 Star2 Stars3 Stars4 Stars5 Stars
Loading...
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Print
Email this recipe

INGREDIENTS

  • 4 Tbsp. olive oil
  • 200g baby carrots
  • 200g baby leeks
  • 4 parsnips, cleaned and halved lengthways
  • 2 sweet potatoes, cleaned and quartered lengthways
  • 4 garlic cloves
  • 1 lemon, cut into wedges
  • 4 Tbsp. honey
  • Sprigs of rosemary
  • Salt and pepper, to season

METHOD

Preheat oven to 180°c.

Heat the olive oil in a Le Creuset sauté pan or Stainless steel Roaster, saute and brown the vegetables, in batches until golden.

Return all the vegetables back to the pan and add the honey, rosemary and seasoning and toss everything together. Place in the oven for 35 minutes or until cooked.

RECOMMENDED PRODUCTS